Sticky Apricot Chicken & Veggie Israeli Couscous

While the veggies are roasting, finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and garlic and toast until fragrant and golden, 1-2 minutes. Add the water (for the couscous) and season with salt. Bring to the boil, then reduce to a simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the ras el hanout (see ingredients), a drizzle of olive oil and the salt. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the apricot sauce, soy sauce, brown sugar, water (for the sauce) and white wine vinegar in a small bowl. When the chicken is cooked, add the apricot glaze to the chicken, then remove the pan from the heat. Turn the chicken to coat.

Pick and thinly slice the mint leaves. Add the roasted veggies and baby spinach to the couscous. Stir to combine and season to taste.