Rustic Double Chicken & Pearl Couscous Salad

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with boiling water, then add the chicken stock powder.
• Simmer, uncovered, until tender, 10-12 minutes.
• Drain, rinse, transfer to a large bowl, drizzle with olive oil and set aside. 

• While pearl couscous is cooking, finely chop garlic. Zest lemon to get a pinch, then slice lemon into wedges. 
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). 
• Remove pan from heat, and add Mediterranean seasoning, the honey and a squeeze of lemon juice, turning chicken to coat. 

TIP: The chicken is cooked when it is no longer pink inside.

• In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt and lemon zest, until combined. Season.
• To bowl with pearl couscous, add roasted veggies, mixed salad leaves, the salt and a generous squeeze of lemon juice, tossing to combine.