Preheat oven 160 fanbake and prepare a tray lined with baking paper. Rub Moroccan paste over chicken beast and bake for 15-20 minutes or until cooked through.

Cook couscous with 1 cup of boiling water and set aside. To prepare the carrots, use a peeler to create ribbons or simply grate for smaller option. 

Once couscous is cooked, place in a large bowl and toss through carrots, currants, poppy seeds, almonds and coriander and rocket.

To make the dressing, mix together the olive oil, orange juice, mangrind, mustard and vinegar. Toss through the salad.

Remove cooked chicken from oven and slice into strips. Serve on top of carrot & couscous mix and sprinkle over dukkah just before serving.