• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and capsicum into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a medium bowl, combine chicken breast, chermoula spice blend, a drizzle of olive oil and a pinch of salt. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until golden, 2-3 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is baking, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Add garlic and cook, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• When the couscous is done, add roast veggies, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice chermoula chicken. • Divide carrot-cucumber couscous between bowls, then top with chicken. • Dollop over garlic dip and sprinkle with toasted almonds to serve. Enjoy!