Moroccan Honey Chicken & Zesty Veggie Couscous

• Meanwhile, combine chermoula spice blend and the salt in a large bowl. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Remove pan from heat.

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

• While the chicken is cooking, finely chop garlic. • In a medium saucepan, heat the buttter and a drizzle of olive oil over meium-high heat. Cook garlic and pearl couscous, stirring occasionally until golden, 1-2 minutes. • Add the water and chicken-style stock powder and bring to the boil. • Cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.

• Roughly chop baby leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside.

• In a second large bowl, combine couscous, roasted veggies, baby leaves and lemon zest. Season to taste.

TIP: If you prefer, combine the couscous and roasted veggies in the saucepan to save on washing up!