Preheat the oven to 220°C/200°C fan-forced. Cut the brown onion into thick wedges. Place the onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is getting crowded, divide the veggies between two trays.

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

While the chicken is cooking, grate the carrot (see ingredients). Finely chop the garlic. In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat Cook the carrot, stirring, until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, chicken-style stock powder and currants. Bring to the boil, then add the couscous. Stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, roughly chop the baby spinach leaves. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and 1/2 the mint. Season to taste.

In a large bowl, combine the warm carrot couscous, slightly cooled roasted veggies, baby spinach and some of the remaining mint (reserve some for garnish!). TIP: Combine the salad ingredients in the couscous pan to save on washing up!

Slice the Moroccan honey-glazed chicken. Divide the couscous salad between bowls. Top with the chicken and a dollop of the mint yoghurt. Garnish with the reserved mint to serve.