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

• While the couscous is cooking, cut chicken breast into 2cm-thick strips. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side. • Remove from the heat, then add the honey and toss to coat.

• Add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to the couscous and toss to coat.

• Divide Israeli couscous salad between plates. • Top with honey chicken. • Drizzle over dill & parsley mayonnaise to serve.