couscous into a heatproof bowl
with the peas. Pour over the hot
stock, cover with a plate to keep the
heat in, and soak for 5 minutes.
chicken into good bite-sized strips,
then toss half of it on top of the
soaked couscous. Mix in with the chopped tomato, then moisten and
flavour with the olive oil and lemon
juice. Season to your taste – you
probably won’t need to add any
salt, just some pepper. Divide
between two plates and top with
the rest of the chicken strips.
Drizzle over a little extra olive oil
and it’s all ready to serve.