• In a medium saucepan, combine the water and vegetable stock pot and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Stir through the butter.

• While the couscous is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, stirring occasionally, until lightly charred (cover pan with a lid if the kernels are 'popping' out) 4-5 minutes. Transfer to a heatproof bowl to cool slightly. • Meanwhile, roughly chop baby spinach leaves. In a medium bowl, combine a drizzle of olive oil and the white wine vinegar. Season with salt and pepper. Add slaw mix and baby spinach leaves. Set aside. TIP: Toss the slaw just before serving to keep it crisp!

• In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. Season, then add chicken tenderloins, tossing to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, until browned and cooked through (when no longer pink inside), 3-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour! Little cooks: Take charge by combining the chicken with the seasoning!

• Stir charred corn through slaw. • Divide couscous and corn slaw between bowls. Top with seared chicken, pouring over any juices from the pan. • Drizzle with ranch dressing. Enjoy!