Za'atar Chicken and Zhoug Couscous

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

Once the oil is hot, add the chicken and za'atar. Season with salt and pepper.

Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken cooks, put the couscous in a bowl.

Pour in the boiling water for the couscous (see pantry for amount), stir in half the chicken stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

Heat another large frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 3-4 mins.

Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper.

Remove the pan from the heat.

When the chicken is cooked, add the garlic, sun-dried tomato paste, baby plum tomatoes, sugar and water for the sauce (see pantry for both amounts) and remaining chicken stock paste to the pan.

Stir together, then simmer until the tomatoes have softened, 4-5 mins.

Once softened, gently squish the tomatoes in the sauce using a fork or spoon.