Baked Chermoula Chicken

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until golden, 2-3 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.

TIP: Don't worry if the yoghurt chars in the pan, this just adds more flavour! Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

In a medium bowl, combine the cucumber, cherry tomatoes, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and toss to coat. Set aside. Fluff up the couscous with a fork and stir through the baby spinach. Add a generous squeeze of lemon juice and season to taste.