• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest 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, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and sprinkle both sides with a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, halve tomato. Roughly chop cucumber. 
• To pan with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• To a small bowl, squeeze lemon juice from wedges, then add fetta cubes, capers and Greek-style yoghurt. Stir to combine.

• Slice chicken.
• Divide zesty couscous salad between bowls. Top with pan-fried chicken.
• Drizzle with fetta-yoghurt. Tear over mint to serve. Enjoy!