Moroccan Chicken & Veggie Tagine

• Boil the kettle. • Place couscous, chicken-style stock powder and butter (for the couscous)in a medium bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • While the couscous is cooking, cut chicken breast into 2cm chunks. • In a second medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil.

• When the veggies have 10 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add onion & garlic paste and cook until fragrant, 1 minute. • Add Moroccan curry paste and the water (for the curry). Stir to combine, reduce heat to medium, and cook until slightly thickened, 2-3 minutes. • Remove pan from heat, add baby spinach leaves, roasted veggies, and butter (for the sauce), stirring, until the spinach is just wilted. Season to taste.