• Place the chicken in a bowl. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add the soy sauce, toss to coat, then leave aside to marinate.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Trim the cucumber, quarter lengthways then chop widthways into small pieces.
• Add the cucumber to a bowl along with the tahini and yoghurt. Season to taste with salt and pepper.
• Peel and grate the garlic (or use a garlic press). Trim the carrot then coarsely grate (no need to peel).
• Halve the cherry tomatoes.
• Finely chop the parsley (stalks and all).

• Zest and quarter the lemon.
• Add the couscous, lemon zest and ¼ tsp salt (double for 4p) to a medium bowl.
• Pour in 200ml boiling water (500ml for 4p).
• Give it a stir, cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
• Once ready, stir the grated carrot through the couscous. Season to taste with salt and pepper.

• Meanwhile, mix a drizzle of oil with the juice of half the lemon wedges in a large bowl.
• Add the chilli flakes (use less if you don't like spice), garlic and chopped parsley.
• Stir to combine and season to taste with salt and pepper.

TIP: Use a blender if you'd like a smoother consistency.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the chicken and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• When everything's ready, fluff up the couscous with a fork and divide between bowls. 
• Top with tomatoes and cooling cucumber.
• Finish with the diced chicken and a drizzle of the chimichurri sauce. 
• Serve with remaining lemon wedges on the side for squeezing over.