Roast Cauliflower, Chicken & Pearl Couscous Bowl

• Place sweet potato, cauliflower and onion on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate to rest. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.

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

• Drain and return couscous and chicken to the pan with vegetable stock powder and a drizzle of olive oil. Stir to combine.

• In a large bowl, combine spinach & rocket mix, roasted veggies, couscous and basil pesto. Season to taste with salt and pepper.

TIP: Add the salad and roasted veggies to the couscous saucepan and toss everything together to save on washing up!