Step 1

Bring 1 1/2 cups (375ml) stock to the boil in a saucepan and add asparagus, carrot and 1/2 teaspoon salt. Return to the boil and cook for 1 minute. Place couscous in a bowl with spices. Pour stock mixture over couscous and stir to combine. Cover with a tea towel while you cook chicken.

Step 2

Meanwhile, heat oil in a frypan over medium heat. Cook chicken for 2-3 minutes each side. Add combined hoisin, honey and remaining 1/2 cup (125ml) stock to pan. Bring to a simmer and continue to cook chicken, basting with sauce, for 5-6 minutes or until cooked through, then slice chicken thickly.

Step 3

Remove towel from couscous and fluff with a fork. Add lime juice and most of the coriander and stir to combine. Serve chicken and sauce with spiced couscous, sprinkled with sesame seeds and remaining coriander leaves.