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 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 ends from 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 frying pan on medium heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Add the courgette and onion. 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) Fluff up the couscous with a fork.
b) Add the chicken, veg and lemon zest to the couscous and gently mix together 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!