Quick Herby Chicken & Carrot Couscous

• Melt butter with a drizzle of olive oil in a medium saucepan over a mediumhigh heat. • Cook carrot and green beans, stirring, until softened, 2-3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken stock powder. Bring to the boil. • Add 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.

• Heat a drizzle of olive oil in a large frying pan over a high heat. • Cook chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. • Meanwhile, add cherry tomatoes, baby spinach and 1/2 the mint to the carrot couscous. Season to taste.