Nanna's Chicken & Honey-Roasted Veggies

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the baby spinach leaves and parsley leaves. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine Nan's special seasoning, a pinch of salt and a drizzle of olive oil. Add the chicken and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 6-7 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the mayonnaise with a squeeze of lemon juice in a small bowl. Set aside. Add the roasted veggies, baby spinach, parsley, lemon zest, a generous squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss gently to combine and season to taste.

TIP: Use as much or as little lemon zest as you like depending on your taste.