• Grate 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 (see ingredients) 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 water has absorbed, 5 minutes. Fluff up with a fork. TIP: Cover the pan with a lid if the garlic paste starts to spatter!

• While the couscous is cooking, cut chicken thigh into 1cm strips. • In a large 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 chicken strips in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, remove lid from couscous and allow to cool. Roughly chop baby leaves and tomato. • In a second large bowl, combine carrot couscous, tomato, baby leaves and a drizzle of vinegar and olive oil. Season to taste. TIP: Combine the veggies and couscous in the saucepan to save on washing dishes!

• Divide carrot couscous salad between bowls and top with chicken strips. • Dollop with dill & parsley mayonnaise to serve. Enjoy!