• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and sprinkle both sides with a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, roughly chop tomato. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

• Slice chicken. • Divide zesty couscous salad between bowls. Top with pan-fried chicken. • Drizzle with fetta-yoghurt to serve. Enjoy!