Sicilian-Style Roast Chicken & Israeli Couscous

• While the chicken is roasting, roughly chop cavolo nero kale. Trim baby broccoli. Thinly slice leek. Slice lemon into wedges.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek until tender, 3-4 minutes. • Add Israeli couscous, garlic paste and cook, tossing, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water (for the couscous). • Reduce heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 10-12 minutes. Add the butter(for the couscous), stir to combine, remove from heat and cover to keep warm.

• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and cook until tender, 5-6 minutes. • In the last 2 minutes of cook time, add kale and cook until wilted. Remove pan from heat, then add a squeeze of lemon juice and season with salt and pepper. Transfer the greens to a bowl.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return the frying pan to medium heat with the butter (for the sauce) and a drizzle of olive oil. Toast pine nuts until tender, 3-5 minutes. • Add onion chutney, the water (for the sauce), and balsamic vinegar and cook until slightly reduced and thickened, 1-2 minutes. Season to taste.