Plant-Based Smokey Chick’n & Veggie Couscous

• Place beetroot and broccoli & carrot mix on a lined oven tray. • Drizzle with olive oil then sprinkle over garlic & herb seasoning. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When veggies have 10 minutes remaining, boil the kettle. In a medium bowl, combine couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• Meanwhile, in a second medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add plant-based chicken strips, then toss to coat. • 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.

• In a small bowl, combine plant-based aioli, plant-based basil pesto and a splash of water. • To the bowl with the couscous, add roasted veggies and a drizzle of vinegar. Season to taste.