Jerk Chicken & Caribbean Couscous

In a medium bowl, combine the chicken thigh, mild Caribbean jerk seasoning and a drizzle of olive oil.

Heat a large frying pan over a high heat. Add the capsicum and cook, stirring occasionally, until slightly softened, 2-3 minutes. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a second medium bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!

While the chicken is cooking, in a medium saucepan, add the water (for the couscous) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the mint, baby spinach, corn, capsicum, lime zest and a squeeze of lime juice.