Seared Chicken & Roast Veggie Israeli Couscous

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and the water is absorbed, 10-12 minutes.

• While the couscous is cooking, zest lemon to get a generous pinch, then cut into wedges. Cut chicken breast into 2cm chunks. • In a large bowl, add chicken, lemon zest, Tuscan herb seasoning, a pinch of salt and pepper and drizzle of olive oil. Toss to combine.

• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat. Remove from heat.

• While the chicken is cooking, combine mayonnaise and a generous squeeze of lemon juice in a small bowl. • To the couscous, add the roast veggies, baby spinach leaves, any chicken resting juices and the grated Parmesan cheese. Gently stir to combine and season to taste.