NZ Apricot Glazed Indian Chicken & Roast Veggie Couscous

• Roughly chop silverbeet. Finely slice mint. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste and set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Mumbai spice blend, a pinch of salt and a drizzle of olive oil. Set aside.

• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add silverbeet and cook until tender, 3-4 minutes. Transfer to a plate. • Place couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add apricot sauce and a splash of water and turn chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.

• To the couscous, add the roasted veggies, silverbeet, a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.