Spiced Chicken & Roast Veggie Couscous

While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then cut into wedges. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine the ras el hanout, a drizzle of olive oil and the salt. Add the chicken, season with pepper, then turn to coat.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until brown, 2 minutes each side. Add the honey and toss to coat, 1-2 minutes. Transfer the chicken to a second lined oven tray, then bake until cooked through, 8-12 minutes.

TIP: The chicken will char a little 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, melt the butter in a medium saucepan over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and beef-style stock powder and bring to the boil. Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, baby spinach, lemon zest and spring onion (reserve a little for garnish) to the couscous and stir to combine. Season to taste.

In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season to taste.