Paprika Chicken Tenders & Pearl Couscous

• To pan with soffritto, add pearl couscous, and toast, stirring occasionally, until golden, 1-2 minutes. • Stir in the water and chicken-style stock powder. • Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally, until tender and the water is absorbed, 10-12 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side (cook in batches if your pan is getting crowded).

• In the last minute of cook time, sprinkle paprika spice blend over chicken, turning to coat. • Remove from heat and add the honey, turning to coat. Transfer to a plate, cover and rest for 5 minutes.

• While chicken is resting, to pan with couscous, stir in baby spinach leaves, until combined. • Season to taste.