a) Pour the water for the couscous (see ingredients for amount) and the chicken stock paste into a saucepan and bring to the boil.
b) When boiling, remove from the heat, stirring in the couscous and zhoug style paste.
c) Cover with a lid 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 chermoula spice mix. Season with salt and pepper. Stir to combine. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
c) Fry until the chicken is browned and cooked through, 9-11 mins, stirring occasionally.

a) While the chicken cooks, halve, peel and thinly slice the shallot.
b) Trim the ends from the courgette and halve lengthways. Slice into 1cm wide strips, then chop into 1cm chunks.

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 shallot. 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 and veg 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) Drizzle some yoghurt over the top. Enjoy!