• Boil the kettle. 
• Roughly chop cucumber and tomato.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.
• Drain and return couscous to the pan, then add chicken-style stock powder and a drizzle of olive oil.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing, until browned and cooked through, 6-8 minutes.
• Remove from the heat, then add the honey and toss chicken to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

• Add baby leaves to the couscous, along with cucumber, tomato and a drizzle of white wine vinegar and olive oil. Tear in mint and toss to coat. Season to taste with salt and pepper. 

• Divide pearl couscous salad between bowls.
• Top with honey chicken. 
• Drizzle over dill & parsley mayonnaise to serve. Enjoy!