• Preheat oven to 240°C/220°C fan-forced. Slice carrot into half-moons. • Place carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a plate.

• Finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• In a shallow bowl, combine the salt, plain flour and Aussie spice blend, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken breast strips first in flour mixture, followed by the egg and finally the breadcrumbs. • Return the frying pan to medium-high heat with enough olive oil to coat the base. When the oil is hot, cook chicken in batches, until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.

• Meanwhile, cut lemon into wedges. Roughly chop baby spinach leaves. • Add roasted veggies, baby spinach, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Stir to combine and season to taste. • Divide lemony roast veggie couscous between bowls. Top with crumbed chicken strips. • Garnish with toasted almonds. Serve with garlic dip and any remaining lemon wedges. Enjoy!