• Preheat oven to 240°C/220°C fan-forced. Slice carrot into thick half-moons. 
• Place carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. 
• Spread out evenly, then roast until tender, 20-25 minutes. 
• Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a plate. 

• Finely chop garlic. 
• In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant,
1 minute. 
• Add 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 the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. 

• Meanwhile, in a shallow bowl, combine the salt, plain flour and classic roast seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. 
• Coat chicken breast strips first in the flour mixture, followed by the egg and finally into the breadcrumbs. 
• Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken until golden and cooked 
through (when no longer pink inside),
3-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, cut lemon into wedges. Roughly chop baby leaves. 
• Add roasted veggies, baby leaves, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Stir to combine and season to taste. 
• Divide veg couscous between bowls. Top with crumbed chicken. 
• Garnish with toasted almonds. Serve with garlic dip and any remaining lemon wedges. Enjoy!