• Boil a kettle of water. 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. Add boiling water (1 1/4 cups for 2 people / 2 1/2 cups for 4 people) and chicken-style stock powder. • Reduce the heat to medium and simmer, stirring occasionally, until couscous is tender and water has been absorbed, 10-12 minutes. Transfer to a large bowl.

• While couscous is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast strips 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 heat, then add honey and toss to coat.

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

• Divide Israeli couscous salad between bowls. • Top with Mediterranean honey chicken. • Drizzle over dill & parsley mayonnaise.