Quick Herby Chicken & Wholemeal Couscous

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot until fragrant, 2-3 minutes. • Add the water (3/4 cup for 2 people / 1 1/2 cups for 4 people), the butter, currants (see ingredients) and chicken-style stock powder and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.

• While couscous is cooking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • While chicken is cooking, fluff up cooked couscous with a fork. Season to taste.

TIP: The spice blend will char slightly in the pan. This adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.