Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Sprinkle the roasted spice and herb blend over both sides of the chicken and season with salt and pepper. 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 flat in the pan. Fry until browned, 5-6 mins each side.

While the chicken fries, 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 (add less if you'd prefer things milder). 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.

Once the chicken is cooked, remove the pan from the heat.

Drizzle over the honey (see pantry for amount) and add a knob of butter (if you have any).

Turn the chicken so it's nicely glazed. Set aside to rest for a few mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Fluff up the couscous with a fork. Stir through the sun-dried tomato paste and roasted carrots.

Once rested, transfer the chicken to a board and slice widthways into 1cm slices (keep any remaining juices from the chicken pan).

Share the couscous and carrots between your bowls and top with the herby chicken.

Spoon any remaining juices from the pan over the chicken, then drizzle the yoghurt over everything.

Crumble over the Greek style salad cheese and serve the rocket alongside, drizzled with a little olive oil.