• Boil the kettle. Roughly chop cucumber and tomato. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan, then add chicken-style stock powder and a drizzle of olive oil.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing, until browned, 6-8 minutes (cook in batches if your pan is getting crowded). • Remove from the heat, then add the honey and toss chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• Add baby leaves to the couscous, along with cucumber, tomato and a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.

• Divide Israeli couscous salad between bowls. • Top with honey chicken. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!