• Boil the kettle.
• To a medium bowl, add couscous and vegetable stock powder.
• Add the boiling water (3/4 cup for 2 people /1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, set air fryer to 200°C. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Place chicken into the air fryer basket and cook until cooked through (when no longer pink inside), 15-18 minutes.
• Transfer to a paper towel-lined plate. Season with salt and pepper.

TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt and pepper.

• While the chicken is cooking, slice lime into wedges and half trimmed green beans.
• Add 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 add to the bowl with the couscous.
• To the bowl with couscous and green beans, add baby spinach leaves, kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season with salt and pepper and toss to combine.

• Divide olive couscous salad between bowls and top with chicken. Drizzle over creamy pesto dressing.
• Serve with any remaining lime wedges. Enjoy!