Chermoula Chicken, Haloumi & Roast Veggie Couscous for Dinner

• Meanwhile, boil the kettle. In a medium bowl, add couscous and vegetable stock pot.
• Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up with fork and set aside.

• Finely chop garlic. In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, turning to coat.

• When the veggies have 15 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

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

• To tray with roasted veggies, add baby spinach leaves with a drizzle of vinegar. Toss to combine and season to taste.
• Slice chicken and reserve a portion for lunch.
• Place couscous in a bowl, top with roast veggies, haloumi and chermoula chicken. Drizzle over garlic yoghurt to serve. Enjoy!