Sticky-Glazed Chicken & Israeli Couscous

Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Flavour chicken in the same way as above.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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 couscous, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil and chicken-style stock powder.

Custom Recipe: Heat the pan and oil in the same way as above. Cook chicken until cooked through, 3-5 minutes each side. Continue with step.

• Add roasted veggies, a drizzle of vinegar and a pinch of pepper to the couscous and stir to combine.