Moroccan Chicken wth Couscous Salad and Chermoula Mayonnaise

Steps

1. Pat chicken dry with paper towels. Place in a bowl with a drizzle of oil and first measure of Moroccan chicken spice mix. Mix well to combine and season with salt and pepper. Heat a drizzle of oil in large fry-pan on medium heat.
2. Cook chicken for about 4 minutes each side, until golden brown and cooked through. Remove from pan and cover with foil to rest.
3. While chicken cooks, bring stock, water, second measure of Moroccan spice mix, salt and a drizzle of oil to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous and stir. Cover and leave for 5 minutes. Fluff up couscous grains with a fork.
4. While couscous is cooking, prepare the rest of the salad. Dice beetroot (if using) and cucumber 1cm, toss together with spinach leaves in a large bowl and set aside.
5. Add cooked couscous to bowl with salad, along with vinegar and olive oil. Toss to combine and season to taste with salt and pepper.
6. To serve, divide couscous salad and Moroccan chicken between plates, top with a dollop of chermoula mayonnaise and sprinkle with almonds.