• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. • Roughly chop silverbeet. • Finely chop garlic. • Place carrot and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous and Mediterranean seasoning, stirring occasionally, until golden and fragrant, 1-2 minutes. • Stir in the water, then add a pinch of salt. • Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and water is absorbed, 10-12 minutes.

• Preheat oven to 240°C/220°C fan-forced. Place chicken tenderloins on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is baking, in a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and a drizzle of olive oil. • Microwave in 30 second bursts, until fragrant. Add Greek-style yoghurt, stirring to combine. Season to taste.

• Once roast veggies are done, remove from oven and transfer to saucepan with pearl couscous. • Add silverbeet, tossing to combine.

• Divide Mediterranean roast veggie and pearl couscous toss between bowls. • Top with baked chicken and garlic-chilli yoghurt to serve. Enjoy!