• In a medium saucepan, combine the water (for the couscous) and and a generous pinch of salt and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse half the chickpeas. • Cut chicken breast into 2cm chunks. • To a medium bowl, add cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, carrot and chickpeas, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer, until slightly thickened, 1-2 minutes.

• Divide couscous between bowls. • Top with Mediterranean chicken, chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!