• Preheat the oven to 220°C/200°C fan-forced. Cut tomato into wedges. Cut carrot into half-moons. Cut zucchini into chunks. • Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: If the veggies don't fit in a single layer, spread across two trays!

• While the veggies are roasting, in a medium saucepan, add the water and chicken-style stock powder. • Bring to the boil over medium-high heat. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. • Let stand for 5 minutes or until all the water is absorbed. Fluff up the couscous with a fork and set aside.

• While the couscous is cooking, roughly chop the baby spinach leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large bowl, combine the ras el hanout, the salt and a pinch of pepper. Add the chicken and toss to coat. • 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). • Remove the pan from the heat and add the honey. Turn the chicken to coat and transfer to plate. TIP: The chicken is cooked when it is no longer pink inside.

• To the couscous, add the roast veggies, baby spinach and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Thickly slice the chicken.

• Divide the roast veggie couscous between bowls. Top with the Moroccan glazed chicken and any resting juices. Dollop with Greek-style yoghurt. Enjoy!