• 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. • Cook garlic until fragrant, 1 minute. Add the water and lemon zest, then bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 4-6 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, roughly chop tomato and cucumber. • To the pan with couscous, add tomato, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice, then add fetta cubes and Greek-style yoghurt. Stir to combine.

• Slice chicken. • Divide zesty veggie couscous between bowls. • Top with chicken. • Drizzle with fetta yoghurt and tear over mint to serve. Enjoy!