Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into wedges. Place the onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes. Set aside to cool a little.

While the veggies are roasting, combine the plain flour, ras el hanout and the salt in a large bowl. Add the chicken thigh and toss to coat. Heat a drizzle of olive oil in a large frying pan 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 to the pan. Turn to coat the chicken.

While the chicken is cooking, grate the carrot (see ingredients). Finely chop the garlic. Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrotand cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water, chicken stock (1 cube for 2 people / 2 cubes for 4 people) and currants. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.

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

In a large bowl, combine the carrot couscous, roasted veggies, baby spinach and remaining mint (reserve some for garnish). TIP: Add everything to the couscous pan to save washing up a bowl!

Slice the chicken thigh. Divide the roasted veggie couscous between bowls and top with the Moroccan honey-glazed chicken. Top with the mint yoghurt and garnish with the reserved mint.