Herby Chicken Thighs and Chermoula Couscous

Meanwhile, roughly chop the parsley (stalks and all).

Peel and grate the garlic (or use a garlic press).

In a medium bowl, add the chicken thighs and roasted spice and herb blend. Drizzle with oil, season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.

Once cooked, transfer to your board and allow to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large saucepan (with a tight-fitting lid) on medium heat.

Once hot, add the garlic and chermoula spice mix. Fry for 30 secs, then add the couscous and stir until coated, 1 min. 

Add the chicken stock paste and water for the couscous (see pantry for amount). Stir to combine and bring to the boil.

Pop a lid on the pan and leave to the side, off the heat, for 8-10 mins, or until ready to serve.

When the carrots have 5 mins remaining, remove the tray from the oven.

Drizzle over the honey (see pantry for amount) and toss to coat. Return to the oven for the remaining time.

When everything's ready, fluff up the couscous with a fork. Stir through the roasted carrots and parsley.