• Set your air fryer to 200°C. 
• In a medium bowl, combine cauliflowerflorets and trimmed green beans
with a drizzle of olive oil and a pinch of salt and pepper. 
• Place veggies into the air fryer basket and cook until golden and tender for 
6-8 minutes. Allow to cool slightly. 

TIP: No air fryer? Place cauliflower florets on a microwave-safe plate with a 
splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. 
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Drain 
excess water from cauliflower. Add cauliflower and trimmed green beans to the 
pan and cook until softened and browned, 4-5 minutes. 

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of 
olive oil. Cook chicken tenderloins until browned and cooked through, 
3-4 minutes each side. 
• Remove pan from heat, then add tandoori paste and the water, turning 
chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside. 

• While chicken is cooking, boil the kettle. Slice lemon into wedges. 
• To a large heatproof bowl, add couscous and stock concentrate. 
Add the boiling water(see ingredients) and stir to combine.
• Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. 

• To the bowl with couscous, add rocket leaves, veggies and a generous 
squeeze of lemon juice and olive oil. Toss to combine and season to taste. 
• Divide lemon couscous salad between bowls. Top with tandoori chicken and 
Greek-style yoghurt. 
• Tear over mint. Serve with any remaining lemon wedges. Enjoy!