Preheat the oven to 220°C/200°C fan forced. Cut the red onion into 2cm wedges. Place the onion and peeled & chopped pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

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. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and cook, 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 occasionally until the chicken is glazed. *Alternative Step 2 if you've received chicken breast:* While the veggies are roasting, grate the carrot (see ingredients list). Finely chop the garlic (or use a garlic press). Melt the butter with a drizzle of olive oil in a medium saucepan over a mediumhigh heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water, crumbled 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 is absorbed, 5 minutes. Fluff up with a fork.

While the chicken is cooking, grate the carrot (see ingredients list). Finely chop the garlic (or use a garlic press). Melt the butter with a drizzle of olive oil in a medium saucepan over a medium high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water, crumbled 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 is absorbed, 5 minutes. Fluff up with a fork. *Alternative Step 3 if you've received chicken breast:* While the carrot couscous is cooking, combine the plain flour, ras el hanout and the salt in a large bowl. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks and toss to coat. In a large frying pan, heat a drizzle of olive oil over a mediumhigh heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). In the last 2 minutes of cook time, add the honey to the pan. Turn occasionally until the chicken is glazed. TIP: The chicken is cooked through when it's no longer pink in the middle.

While the carrot couscous is cooking, roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint. In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season to taste.

In a large bowl, combine the carrot couscous, roasted veggies, baby spinach, lemon zest and mint (reserve some for garnish).

Thickly slice the chicken. Divide the roasted veggie couscous between bowls and top with the Moroccan honey-glazed chicken. Dollop over the lemon yoghurt and garnish with the reserved mint to serve.