Garlic & Herb Chicken & Veggie Couscous

Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

In a large bowl combine the plain flour and garlic & herb seasoning. Add the chicken tenderloins and toss to coat.

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.

TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, fluff up the couscous with a fork and set asdie uncovered to cool slightly. In a small bowl, combine the Greek-style yoghurt, lemon zest and a generous squeeze of lemon juice. Set aside. Add the tomato, cucumber, baby spinach, a squeeze of lemon juice and 1/2 the mint to the couscous. Season to taste.