Pour the water for the couscous (see ingredients for amount) and the chicken stock powder into a saucepan and bring to the boil.When boiling, remove from the heat, stirring in the couscous and zhoug paste.Cover with a lid and leave to the side for 8-10 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken and chermoula. Season with salt and pepper.Stir to combine.Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally.IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

When the chicken is cooked, remove it to a bowl and pop your frying pan back on the heat. Reduce the heat to medium.Add the courgette and shallot. Season with a pinch of salt and pepper.Fry until softened, 3-4 mins.Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.

Fluff up the couscous with a fork.Add the chicken and veg to the couscous and gently mix together until combined.Taste and add salt and pepper if you feel it needs it.

Spoon the couscous and chicken into bowls.Drizzle some yoghurt over the top.Enjoy!