Garlicky Chicken & Carrot 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. 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 tenderloin and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.

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

While the chicken is cooking, remove the lid from the couscous and allow to cool a little. In a small bowl, combine the Greek yoghurt, lemon zest and a generous squeeze of lemon juice. Season to taste with salt and pepper. In a large bowl, combine the carrot couscous, tomato, cucumber, baby spinach, a squeeze of lemon juice and 1/2 the mint. Season to taste with salt and pepper.