• Boil the kettle. 
• To a large bowl, add couscous and chicken-style stock powder.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with fork and set aside. 

• Meanwhile, thinly slice Brussels sprouts. Trim green beans. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook Brussels sprouts, tossing, until tender, 3-4 minutes. Transfer to the bowl with the couscous. 

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook green beans, tomato & herb seasoning and chicken breast strips, turning occasionally, until browned and cooked through, 6-8 minutes. 
TIP: The chicken is cooked through when it's no longer pink inside.

• Roughly chop roasted almonds. 
• To the bowl with couscous, add sprouts, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Divide Brussels sprout couscous between bowls. Top with herby chicken and green beans. 
• Dollop over Greek-style yoghurt. Sprinkle with almonds and serve with any remaining lemon wedges. Enjoy!