• Grate carrot. In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.

• Meanwhile, thinly slice pear into wedges. • Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste, then set aside.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine ras el hanout, the salt and a drizzle of olive oil. Add chicken, gently turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. In the last minute, add the honey, gently turning chicken to coat. Transfer to a plate to rest. • While the chicken is cooking, combine pear, mixed salad leaves and a drizzle of olive oil and the white wine vinegar in a second medium bowl. Season to taste.

• Divide carrot couscous and salad between plates. • Top with Moroccan honey-glazed chicken. • Serve with a dollop of garlic yoghurt. Enjoy!