Double Caribbean Chicken & Veggie Couscous

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Add capsicum and cook, until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. • Transfer veggies to a bowl. Cover to keep warm.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine the water (for the couscous) and chicken-style stock powder in a medium saucepan. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork. Stir through baby spinach, corn and capsicum.