• Grate carrot (see ingredients). Finely chop garlic. • In a medium saucepan, melt butter with a drizzle of olive oil over a medium-high heat. Cook carrot until softened, 2-3 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. • Add 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 the water has absorbed, 5 minutes.

• While couscous is cooking, cut chicken breast into 1cm strips. • In a medium bowl, combine Aussie spice blend and a drizzle of water. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook chicken strips in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside.

• While chicken is cooking, remove lid from couscous and allow to cool a little. • In a small bowl, combine Greek-style yoghurt and dill & parsley mayonnaise. Season to taste and set aside. • Roughly chop baby spinach leaves, cucumber and parsley leaves. • In a large bowl, combine couscous, baby spinach, cucumber and 1/2 the parsley. Season to taste.

• Divide carrot couscous salad between plates and top with golden chicken strips. • Garnish with remaining parsley. • Dollop with dill-parsley yoghurt to serve.