Mediterranean Chicken Rissoles & Tzatziki

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat, until tender and the water is absorbed, 10-12 minutes. • Drain and return to the saucepan with a drizzle of olive oil.

• Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add rissoles, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat. Add the honey to the pan, turning to coat.

• Meanwhile, roughly chop baby spinach leaves and kalamata olives. Slice snacking tomatoes in half.

• To saucepan with the couscous, add snacking tomatoes, spinach, olives and a drizzle of the vinegar. • Stir to combine. Season to taste.