Moroccan Honey Chicken & Zesty Veggie Couscous

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice, but use less if you're sensitive to heat. In a large bowl, combine chermoula spice blend and the salt. Add chicken 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, 3-5 minutes each side. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water, currants (see ingredients) and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, 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!