• Boil the kettle. 
• Slice lemon into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine peri-peri seasoning, a pinch of salt and a drizzle of olive oil. Add chicken steaks, turning to coat. 

• Add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. 
• Microwave green beans on high until just tender, 2-4 minutes. Drain, then return to the bowl and cover to keep warm.
• To a large heatproof bowl, add couscous, the salt and butter.
• Add the boiling water(see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and allow to cool slightly. 

• Meanwhile, 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).
• Remove pan from heat, then add the honey and a good squeeze of lemon juice, turning chicken to coat. Season to taste with salt and pepper.

TIP: Chicken is cooked when it is no longer pink inside. 

• To the couscous, add rocket leaves, semi-dried tomatoes, green beans, a squeeze of lemon juice and a drizzle of olive oil, tossing to combine. Season to taste.
• Slice chicken.
• Divide lemony couscous between bowls. Top with peri-peri chicken. 
• Drizzle over the mayonnaise and serve with any remaining lemon wedges. Enjoy!