Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip (unpeeled) into 1cm chunks. Slice the red onion into 3cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. While the veggies are roasting, combine the chermoula spice blend, the salt, 1/3 of the Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Add the chicken breast and toss to coat. Set aside. Finely chop the garlic. Roughly chop the baby spinach leaves. Slice the lemon into wedges. Grate the carrot (see ingredients).

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until golden, 2-3 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest. TIP: Don't worry if the yoghurt chars in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook the carrot, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.

Add a drizzle of olive oil and a squeeze of lemon juice to the tray of roasted veggies. Toss to coat and set aside. Fluff up the couscous with a fork, then stir through the baby spinach and toasted almonds. Add a generous squeeze of lemon juice and season to taste.

Slice the chermoula chicken. Divide the couscous between plates, then top with the chicken and roast veggie toss. Spoon over the remaining yoghurt and serve with any remaining lemon wedges.