Seared Chicken & Roasted Veggie Couscous

• When the veggies have 15 minutes remaining, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Stir through lemon pepper spice blend. Season to taste

• Meanwhile, in a small microwave-safe bowl, place the garlic and a generous drizzle of olive oil. Microwave in 10 second bursts or until warmed through. • Transfer half the garlic oil to another small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• When the veggies have 15 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• To the couscous, add the roasted veggies, baby leaves, remaining garlic oil and a drizzle of white wine vinegar. Season to taste.