• Preheat oven to 220°/200°C fan-forced. Boil the kettle. Cut parsnip into small chunks. Cut onion (see ingredients) into wedges. • Place parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. 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 to the pan with a drizzle of olive oil. Add chicken-style stock powder and cover to keep warm.

• Meanwhile, combine chicken drumstick fillet, chermoula spice blend, a pinch of salt and a drizzle of olive oil in a large bowl.

• When the veggies have 15 minutes left, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken drumstick fillet in batches, until browned, 2 minutes each side. • Transfer all chicken to the tray with the veggies and bake until cooked through, 10-12 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside. • To the Israeli couscous, add roast veggies, lemon zest, a squeeze of lemon juice and a drizzle of olive oil.

• Slice Middle Eastern-spiced chicken. • Divide roast veggie couscous between bowls and top with chicken. • Dollop with lemon yoghurt to serve and tear over parsley (see ingredients). Serve with remaining lemon wedges. Enjoy!