• Boil the kettle. • To a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, then gently turn to coat.

\• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• To the bowl with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide couscous-spinach salad between bowls. • Slice chicken if preferred. Top salad with Moroccan chicken. • Drizzle over hummus dressing to serve. Enjoy!