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.

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.

Making this kid friendly? Set aside some carrot without pickling it.

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

b) Once hot, add the diced chicken and courgette, 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 honey (see pantry for amount). Toss to coat.

a) Fluff up the couscous with a fork.

b) Stir through the zhoug (add less if you'd prefer things milder), pickled carrot and a pinch of lemon zest.

Making this kid friendly? Keep some couscous plain without the zhoug.

a) Spoon the couscous into your bowls

b) Top with the spiced chicken. Drizzle over the yoghurt.

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

Enjoy!