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

b) Add the water for the couscous (see pantry for amount), chicken stock paste and half the garlic to a large saucepan and bring to the boil.

c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel).

b) Zest and halve the lemon. In a small bowl, combine the lemon zest and yoghurt.

c) In a medium bowl, add the carrot, juice from half the lemon and sugar (see pantry for amount). Season with salt and pepper, toss to combine, then set aside.

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

b) Once hot, add the diced chicken and courgette, then sprinkle over the roasted herb and spice blend. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Lower the heat to medium, add the remaining garlic to the pan and fry for 1 min more. 

b) Remove the pan from the heat and drizzle over the red pepper chilli jelly. Toss to coat.

a) Fluff up the couscous with a fork.

b) Stir through the zhoug style paste (add less if you'd prefer things milder) and pickled carrot.

c) Add the courgette and chicken to the couscous and pickled carrot and toss together.

a) Spoon the chicken and couscous jumble into your serving bowls.

b) Drizzle over the zesty yoghurt.

c) Serve with the remaining lemon cut into wedges for squeezing over.

Enjoy!