Mild North Indian Chicken and Carrot Couscous

While the veggies are roasting, finely chop the garlic. Grate the remaining carrot. Roughly chop the baby spinach leaves. Pick and finely slice the mint. Zest the lemon to get a good pinch and cut into wedges. Combine the chicken thigh, mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil in a medium bowl. In a small bowl, combine the Greek-style yoghurt with a squeeze of lemon juice.

Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a small bowl.

Heat a medium saucepan over a medium heat with a generous drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate. TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!

Return the saucepan to a medium-high heat and melt the butter. Cook the garlic until fragrant, 1 minute. Add the water, grated carrot, currants 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 roast veggies, baby spinach, the mint and the lemon zest.