Quick Golden Chicken Strips

In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Cook the carrot until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken-style stock powder, then bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

Cut the chicken breast into 1cm strips. In a large bowl, combine a drizzle of water and the Aussie spice blend. Add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken strips in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the Greek-style yoghurt and dill & parsley mayonnaise in a small bowl. Season to taste and set aside. In a second large bowl, combine the carrot couscous, tomato, cucumber and 1/2 the parsley. Season to taste. TIP: Add the veggies to the couscous in the saucepan to save on washing up!