• Set your air fryer to 200°C. • Place your hand flat on top of each chicken breast, slicing through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend, the salt and a drizzle of olive oil. Add chicken, gently turning to coat. • Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes. TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Meanwhile, grate carrot. • 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 the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.

• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.

• Slice chicken. • Divide carrot couscous and salad between plates. • Top with Moroccan honey-glazed chicken. • Serve with a dollop of garlic yoghurt. Enjoy!