Dinner: Middle Eastern Yoghurt Chicken with Roast Veggies Couscous

While the veggies are roasting, finely chop the garlic. Zest the whole lemon, then slice into wedges. Roughly chop the parsley. In a large bowl, combine the garlic, chermoula spice blend, the salt, Greek yoghurt (2 tbs for 2 people / 3 tbs for 4 people), a squeeze of lemon juice and a drizzle of olive oil. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks to the yoghurt spice mix and toss to coat. Set aside.

In a medium saucepan, add the water, crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until golden, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded.

While the chicken is cooking, in a small bowl, combine the remaining Greek yoghurt, lemon zest, a generous squeeze of lemon juice and a pinch of salt and pepper. Set aside. Add the roast zucchini, carrot and onion, baby spinach leaves to the couscous and stir to combine. Season to taste. Divide the roast veggie couscous between bowls. Reserve two portions of chicken, lemon yoghurt and parsley for lunch. Top the couscous with the remaining chicken, lemon yoghurt and parsley, as well as the flaked almonds. Serve with the remaining lemon wedges.