a) Peel and grate the garlic (or use a garlic press).
b) Pour the water for the couscous (see ingredients for amount), chicken stock paste and garlic into a saucepan and bring to the boil.
c) When boiling, remove from the heat. Stir in the couscous and zhoug style paste.
d) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.
b) Once hot, add the chicken and stir in the chermoula spice mix (add less if you don't like too much heat). Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Stir-fry until the chicken is browned and cooked through, 9-11 mins, stirring occasionally.

a) While the chicken cooks, halve, peel and chop the red onion into small pieces.
b) Trim the courgette and halve lengthways. Slice into 1cm wide strips, then chop into 1cm chunks.
c) Zest and halve the lemon (see ingredients for amount).

a) When the chicken is cooked, transfer it to a bowl and pop your (now empty) frying pan back on medium heat with a drizzle of oil if the pan is dry. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Once hot, add the courgette and onion to the pan. Season with a pinch of salt and pepper. Fry until softened, 3-4 mins.
c) Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.

a) When cooked, fluff up the couscous with a fork.
b) Add the couscous to the chicken and veg pan and stir through with the lemon zest until combined.
c) Taste and add salt and pepper if needed.

a) Spoon the couscous and chicken into bowls.
b) Top with a dollop of yoghurt.
c) Chop the remaining lemon into wedges and serve alongside. Enjoy!