• Boil the kettle. Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and chicken-style 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, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl, season and cover to keep warm.

• While green beans are cooking, heat a large frying pan, with a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. In the last minute of cook time, sprinkle over tomato & herb seasoning, turning to coat.

• To pan with couscous, add cooked green beans, kale & spinach and balsamic vinaigrette. Toss to combine and season to taste. • Divide green veggie couscous between bowls. Top with herby Italian chicken and dill & parsley mayonnaise. • Crumble over fetta. Enjoy!