Moroccan Chicken Shawarma Bowl

While the cauliflower is roasting, grate the carrot (see ingredients list), unpeeled. Slice the lemon (see ingredients list) into wedges. Cut the chicken breast into 2cm chunks. In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. Add the shredded red cabbage and season with a pinch of salt and pepper. Toss to combine and set aside.

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the water (for the couscous) and the chicken stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

While the couscous is cooking, combine the ras el hanout, the salt, a pinch of pepper and a drizzle of olive oil in a medium bowl. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.