Boil a half-full kettle for the giant couscous.

While it comes to the boil, peel and grate the garlic (or use a garlic press). 

Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.

Chop the prunes into 1cm pieces.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the giant couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins. 

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the giant couscous is cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and carrot to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Next, add the garlic and chermoula spice mix and fry for 30 secs. 

Stir in the passata, chicken stock paste, prunes, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat so the sauce simmers gently.

Cook until the chicken is cooked through and the carrot is tender, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Season with salt and pepper, stir in the butter (see pantry for amount) until melted, then remove from the heat. 

Add the cooked giant couscous to the pan and mix to combine. 

Taste and season with more salt or pepper if you feel it needs it. Add a splash of water if you feel it needs it.

Spoon the tagine inspired chicken into your serving bowls.

Crumble over the Greek style salad cheese to finish.