Chicken Tenderloins & Roast Veggie Couscous

While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick and roughly chop the mint. In a medium bowl, combine the Aussie spice blend and a good drizzle of olive oil. Add the chicken tenderloin and toss to coat.

In a medium saucepan, melt the butter and a small drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, stir, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and add the mint (reserve a pinch for garnish) and a pinch of pepper.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the pepitas (see ingredients list) and toast until golden, 2-3 minutes. Transfer to a small bowl and set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until browned and cooked through, 3-4 minutes each side. Remove from the heat.

TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!

In a small bowl, combine the Greek yoghurt and dill & parsley mayonnaise.