Herby Garlic Chicken, Haloumi & Carrot Couscous

Add the couscous to the saucepan, stir to combine then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. In a large bowl combine the plain flour and garlic & herb seasoning. Add the chicken tenderloins and toss to coat.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Meanwhile, add the carrot couscous, cherry tomatoes, cucumber, baby spinach and 1/2 the mint to the carrot couscous. Season with salt and pepper.