Honey & Wholegrain Mustard Chicken

• Meanwhile, finely chop garlic. • Zest lemon, then slice into wedges. • Cut chicken thigh into 2cm chunks.

• In a medium saucepan, combine the water and 1/2 the vegetable stock powder. Bring to the boil over high heat. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with fork.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken thigh, tossing occasionally, until cooked through, 4-5 minutes. • Meanwhile, combine garlic, a squeeze of lemon juice, wholegrain mustard (see ingredients), the honey, remaining stock powder, a splash of water and a generous pinch of pepper in a small bowl. • Remove pan from heat. Stir in honey mustard sauce until chicken is well coated, 1 minute.

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

• Add roasted veggies, baby spinach leaves and a drizzle of olive oil to the couscous. Toss to combine and season to taste. Set aside. • In a second small bowl, combine Greek-style yoghurt, lemon zest, a pinch of salt and a drizzle of olive oil.