a) Boil a full kettle. Put the couscous into a large bowl.

b) Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film. 

c) Leave to the side for 10 mins or until ready to serve.

a) Meanwhile, trim the courgette and slice into 1cm thick rounds.

b) Heat a large frying pan on high heat (no oil). 

c) When hot, add the courgette and cook until charred, 5-6 mins. Turn only every couple of mins- this will result in the courgette picking up some nice colour. 

d) Once cooked, season with salt and pepper, then transfer to a bowl. Once slightly cooled, cut the courgette rounds into quarters and set aside for later.

a) While the courgette is cooking, pop another large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Add the chermoula spice mix and sun-dried tomato paste to the chicken, (add less chermoula if you'd prefer things milder). Stir-fry for 1 min.

b) Pour the water for the sauce (see pantry for amount) into the pan. 

c) Bring to the boil then lower the heat and simmer gently.

d) Simmer until the chicken is cooked through, 3-4 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, roughly chop the dill (stalks and all).

b) Combine the Greek style yoghurt and half the dill in a small bowl.

c) Season with salt and pepper, stir together, then set aside. 

d) Fluff up the couscous with a fork, stir through the charred courgette and remaining dill.

a) Once the chicken is cooked, stir the red pepper chilli jam into the pan then remove from the heat. Taste and season with salt and pepper if needed.

b) Share the couscous between your bowls and spoon the glazed chicken on top, making sure you get all the sauce from the pan.

c) Finish with a dollop of dill yoghurt.

Enjoy!