Garlicky Pumpkin, Chicken & Veggie Couscous

• Meanwhile, slice red onion into wedges. • Cut chicken breast into 2cm chunks. • Cut cauliflower (including the stalk!) into small florets. • Roughly chop walnuts. Set aside.

• Place snacking tomatoes, onion and cauliflower on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a small bowl combine plant-based pesto and plant-based mayonnaise. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• In a medium saucepan, combine the water and vegetable stock pot and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• When the couscous is ready, add roasted tomatoes, cauliflower, onion and a drizzle of balsamic vinegar to the pan. • Toss to coat and season to taste.