Moroccan Honey-Glazed Plant-Based Crumbed Chick'n

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • In the last minute, add the honey and sprinkle with chermoula spice blend, turning chicken to coat. Transfer to a paper-towel lined plate.

• While plant-based chicken is cooking, grate carrot (see ingredients). Finely chop garlic. • 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 and cook until fragrant, 1 minute. • Add the water and chicken stock pot. 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. Pick and thinly slice mint leaves (see ingredients). • In a small bowl, combine Greek-style yoghurt and mint. Season to taste and set aside.

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