Dinner: Casablanca Chicken & Roast Veggie Medley / Lunch: Moroccan Chicken & Couscous Bowl

While the veggies are roasting, heat the butter and a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the remaining garlic and cook, stirring, for 1 minute or until fragrant. Add the water, couscous, currants and crumble in 1/2 a chicken stock cube. Bring to the boil. Once boiling, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside, uncovered.

Finely chop the parsley. Slice the lemon into wedges. Roughly chop the baby spinach leaves.

In a small bowl, combine the Greek yoghurt with a squeeze of lemon, some of the parsley (reserve some for lunch) and a pinch of salt and pepper. Reserve the remaining lemon for lunch.

Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the salt, Souk Market spice blend and a drizzle of olive oil. Add the chicken steaks and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add 1/2 the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. Repeat with the remaining chicken.

In a large bowl, toss the roast veggies with the baby spinach leaves. Reserve 2 portions of the roast veggie medley and 2 portions (about 1 cup) of the chicken for lunch and set aside.

Divide the remaining roast veggies between plates and crumble over the fetta. Top with the remaining chicken and drizzle with the lemon parsley yoghurt.