• Boil the kettle. 
• To a large heatproof 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 a fork and set aside. 

• Meanwhile, thinly slice Brussels sprouts. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook 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 broccoli florets, tomato & herb seasoning (see ingredients) and diced chicken, tossing occasionally, until browned and cooked through, 6-8 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.

• To the bowl with couscous, add 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 tomato chicken. Dollop over Greek-style yoghurt.
• Sprinkle with roasted almonds and serve with any remaining lemon wedges. Enjoy!