Plant-Based Herby Chick’n & Veggie Couscous

• When the veggies have 10 minutes remaining, boil the kettle. • In a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• While couscous is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Remove from heat.