Moroccan Honey-Glazed Chicken Breast

• Place your hand flat on top of each breast and slice through horizontally to make two thin steaks. • Combine the plain flour, ras el hanout and the salt in a large bowl. Add chicken breast, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes, add the honey, turning chicken to coat.

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

• While chicken is cooking, grate carrot (see ingredients). In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the water, chicken-style stock powder and currants. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.

• While the couscous is cooking, roughly chop baby spinach leaves.

• To the saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and the baby spinach.