Oven-Baked Chermoula Chicken

• While veggies are roasting, zest lemon to get a pinch and slice into wedges. • In a large bowl, combine chermoula spice blend, lemon zest, a squeeze of lemon juice, a pinch of salt and pepper, a drizzle of olive oil and a dollop of Greek-style yoghurt. Toss chicken thigh in the spiced yoghurt, until well coated. • Transfer to a second lined oven tray and bake, until cooked through, 8-12 minutes.

• While the chicken is cooking, in a medium saucepan, add the water and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• Roughly chop tomato and baby spinach leaves. • In a small bowl, combine the remaining yoghurt and a squeeze of lemon juice. Season to taste.

• To the pan with the couscous, add roasted veggies, tomato, baby spinach leaves and a drizzle of olive oil. Season to taste.