• Grate the carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. TIP: Cover the pan with a lid if the garlic paste starts to spatter! Little cooks: Kids can help fluff up the couscous once the pan has cooled down!

• While the couscous is cooking, trim and halve green beans. Cut chicken breast into 2cm strips. • In a medium bowl, combine Aussie spice blend and a splash of water. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a large bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. Set aside.

• Meanwhile, remove lid from couscous and allow to cool. • Roughly chop tomato. • To the bowl with green beans, add carrot couscous, tomato and a drizzle of vinegar and olive oil. Toss to combine. Season to taste. • In a small bowl, combine Greek-style yoghurt and mango mayonnaise. Season to taste and set aside.

• Divide carrot couscous salad between bowls and top with chicken strips. • Dollop with mango yoghurt to serve. Enjoy! Little cooks: Kids can add the finishing touch by dolloping the yoghurt!