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. Add the chicken and cook until golden, 2-3 minutes each side. TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set the chicken aside to rest. TIP: Chicken is cooked through when it is 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 cube (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. Fluff up the couscous with a fork and stir through the baby spinach. Add a generous squeeze of lemon juice and season to taste with salt and pepper.