Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Roughly chop the red onion. Place the onion, chicken breast, a dollop of the Greek style yoghurt, Nan's special seasoning and a drizzle of olive oil on an oven tray. Season and toss to coat. Bake the chicken until cooked through, 18-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, place couscous in medium bowl, crumble over the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

While the couscous is cooking, roughly chop the cucumber and tomato. When the couscous is done, add the tomato, cucumber, rocket leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Toss to combine and season to taste.

Divide the couscous salad between bowls. Top with the yoghurt chicken (plus any juices from the oven tray), onion, roasted almonds and remaining yoghurt.