Preheat oven to 220°C/200°C fan-forced. Cut onion into thick wedges. Cut sweet potato into bite-sized chunks. Place prepped veggies 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 veggies between two trays.

While veggies are roasting, combine the plain flour, ras el hanout and the salt in a large bowl. Add chicken thigh, tossing to coat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. In the last 2 minutes, add the honey, turning chicken to coat.

While chicken is cooking, grate carrot (see ingredients). Finely chop garlic. In a medium saucepan, melt the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Add the water, chicken-style stock powder and currants. 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 couscous is cooking, roughly chop mixed leaves. Pick and roughly chop herb leaves. In a small bowl, combine Greek-style yoghurt and 1/2 the herbs. Season to taste.

To saucepan with the warm carrot couscous, stir through the slightly cooled roasted veggies, the mixed leaves and some of the remaining herbs (reserve some for garnish!).

Slice Moroccan honey-glazed chicken. Divide roast veggie couscous salad between bowls. Top with chicken and a dollop of herb yoghurt. Garnish with remaining reserved herbs to serve.