Lemon, Garlic & Herb Chicken with Wholemeal Couscous & Herby Mayo

Finely chop the cucumber. Halve the cherry tomatoes. Finely chop the garlic. Grate the carrot (see ingredients).

In a medium bowl, combine the cucumber, cherry tomatoes, the vinegar and a drizzle of olive oil. Season to taste.

In a medium saucepan, add a generous drizzle of olive oil over a medium-high heat. Cook the garlic and carrot and cook until fragrant, 2-3 minutes. Add the water, currants (see ingredients) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork, add a generous squeeze of lemon juice and season.

While the couscous is cooking, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!