Greek Chicken and Couscous

Method

• Place 1 mug of couscous and 2 mugs of boiling water into a bowl with a pinch of salt and cover.
• In a bowl, toss the chicken with salt, pepper, oregano, allspice and some grated lemon zest.
• Place a fry pan over medium heat and add the olive oil. Cook the chicken for a few minutes on each side until golden and cooked through.
• Grate the cucumber then squeeze out all of the excess water. Put into a bowl with the yoghurt, juice of half the lemon and a pinch of pepper. Finely chop and add the leafy mint leaves and mix to combine.
• Remove the stalk and seeds from the capsicums and chilli and finely chop in the food processor (or by hand if you prefer). Pulse in the trimmed spring onions then scatter in a large bowl.
• Blanch the frozen peas in boiling water for a few minutes then add to the veges. Squeeze over the juice of the remaining lemon and add the extra virgin olive oil. Fluff up the couscous and add to the veges. Stir to combine.
• Slice up the chicken and serve on top if the couscous mix. Top with feta and tzatziki.