Double Chermoula Baked Chicken

• While veggies are roasting, zest lemon to get a pinch and slice into wedges. • In a large bowl, combine chermoula spice blend, lemon zest, a squeeze of lemon juice, a pinch of salt and pepper, a drizzle of olive oil and a dollop of Greek-style yoghurt. Toss chicken thigh in the spiced yoghurt until well coated. • Transfer to a second oven tray lined with baking paper and bake, until cooked through, 8-12 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your chicken thigh, spread over two oven trays if your tray is getting crowded.

• While chicken is cooking, in a medium saucepan, add the water and chicken style stock powderand bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• Roughly chop tomato and baby spinach leaves. • In a small bowl, combine the remaining yoghurt and a squeeze of lemon juice. Season to taste.

• To the pan with the couscous, add roasted veggies, tomato, spinach and a drizzle of olive oil. Season to taste.