Moroccan Chicken & Baby Broccoli Couscous

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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. Transfer to a plate and cover to keep warm.

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

• While the chicken is cooking, finely chop garlic. • In a medium saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water 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.

• While the couscous is cooking, 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. • Wash and wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.

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