• Cut onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot and carrot into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes. • Shake the basket, then cook until tender, a further 5-10 minutes. • In the last 5 minutes of cook time, sprinkle with diced bacon. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. Sprinkle over bacon in last five minutes.

• In a medium saucepan, combine 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 heat.
• Set aside until water is absorbed, 5 minutes.
• Just before serving, fluff up with a fork. 

• Cut chicken thigh into 2cm strips. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing, cooked through (when no longer pink inside), 3-4 minutes.

• Add roasted veggies and baby leaves to the couscous and stir to combine.
• Divide veggie couscous between plates.
• Top with garlic-herb chicken.
• Drizzle over Greek-style yoghurt to serve. Enjoy!