a) Keep your butter (see pantry for amount) in the fridge.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a medium saucepan on medium-high heat.

a) Once the oil is hot, add half the garlic and cook for 30 secs.

b) Pour in the water for the couscous (see pantry for amount) and half the chicken stock paste and bring to the boil.

c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.

d) Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and baby plum tomatoes. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Stir the remaining garlic and balsamic glaze into the pan until combined.

b) Squish the tomatoes until they burst, then add the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

a) Bring the sauce to a simmer and reduce until slightly thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Once thickened, remove from the heat and vigorously stir in the cold butter.

c) Taste and season with salt and pepper.

a) Stir the pesto through the couscous and fluff up with a fork.

b) Share the pesto couscous between your bowls, then top with the chicken and smashed tomato sauce.

c) Crumble the Greek style salad cheese over the top to finish.

Enjoy!