• 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.

• Meanwhile, cut onion (see ingredients) and beetroot into small chunks. 
• Roughly chop baby leaves.
• Set your air fryer to 200°C. Place onion, beetroot and peeled pumpkin pieces 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. 

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.

• Meanwhile, 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 bowls.
• Top with garlic-herb chicken.
• Drizzle with Greek-style yoghurt to serve. Enjoy!