Sumac Chicken with Couscous Salad

Combine the sumac, a pinch of the orange zest and half of the olive oil in a medium bowl. Add the chicken breast and toss to coat.

Heat a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer to the oven and cook for a further 10 minutes, or until cooked through.

Meanwhile in a large bowl combine boiling water and couscous. Season to taste with salt and pepper. Stir and then cover with cling wrap and set aside for 5 minutes. Once cooked, fluff couscous with a fork. Add the juice of half the orange, mint, carrot and cucumber and stir to combine. Drizzle with the remaining olive oil.