Mediterranean Chicken Couscous Bowl

• In a small bowl, combine snacking tomatoes and crumbled fetta cubes. • Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper.

• In a medium saucepan, add a drizzle of olive oil, garlic and carrot and cook, stirring until fragrant, 1 minute. Add the water and salt and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• In a large bowl, combine chicken and chermoula spice blend. Drizzle with olive oil, season with pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• Fluff the couscous up with a fork and stir through baby spinach leaves.