Spiced Chicken & Veggie Couscous

• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook carrot and sliced leek, stirring, until softened, 3-5 minutes.
• Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. 
• Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

• Cut chicken into 2cm chunks. Combine Kiwi spice blend and a drizzle of olive oil in a large bowl. Add chicken and toss to combine. 
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Remove pan from heat, then add the honey and toss chicken to coat. Set aside.