• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Cut red onion into thin wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • Zest lemon, then slice into wedges. • Cut chicken breast into 2cm chunks.

• In a medium saucepan, combine the water and 1/2 the vegetable stock powder. Bring to the boil over high heat. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with fork.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until golden, 4-5 minutes. • Meanwhile, combine garlic, a squeeze of lemon juice, wholegrain mustard (see ingredients), the honey, remaining chicken stock powder, a splash of water and a generous pinch of pepper in a small bowl. • Remove pan from heat. Stir in honey mustard sauce until chicken is well coated, 1 minute. TIP: The chicken is cooked when it is no longer pink inside.

• Add roasted veggies, baby spinach leaves and a drizzle of olive oil to the couscous. Toss to combine and season to taste. Set aside. • In a second small bowl, combine Greek-style yoghurt, lemon zest, a pinch of salt and a drizzle of olive oil.

• Divide roast veggie couscous between bowls. • Top with honey mustard chicken. • Drizzle over lemon yoghurt and sprinkle with flaked almonds to serve. Enjoy!