Gently fry the onions in the oil until
softened, then turn up the heat and
fry until golden and crisping. Set aside.
Mix the courgettes, couscous and
chickpeas in a bowl. Pour over the
hot stock, cover with cling film and
set aside for at least 15 mins.
Discard the mint stalks, then roughly
chop the leaves with the coriander
and dill. Fork through the couscous to
break it up, then stir in the lemon juice,
fried onions, spring onions, herbs and
rocket with some seasoning. Serve at
room temperature with the chicken (see 'goes well with').