• Boil the kettle. While the rice is cooking, thinly slice capsicum. Cut baby broccoli (see ingredients) into thirds. Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing occasionally, until browned, 5-6 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, place couscous in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and season to taste and set aside.

• Reduce heat to medium-high, then add a drizzle of olive oil and cook capsicum and baby broccoli until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.

• Divide couscous between bowls. Top with mild Sri Lankan chicken curry. • Garnish with spring onion and crushed roasted cashews to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnishes!