• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to slightly cool. TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine the plain flour, ras el hanout and the salt. Add chicken steaks, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes, add the honey, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, grate carrot (see ingredients). 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 garlic paste and cook until fragrant, 1 minute. • Add the water, chicken-style stock powder and dried cranberries. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• While the couscous is cooking, roughly chop baby spinach leaves.

• To the saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and baby spinach.

• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad between bowls. Top with chicken. • Serve with a dollop of Greek-style yoghurt. Enjoy!