• Boil the kettle.
• To a medium heatproof bowl, add couscous and stock concentrate.
• Add the boiling water(see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside. 

• Meanwhile, set air fryer to 200°C. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Place chicken into the air fryer basket and cook until cooked through (when no longer pink inside), 15-18 minutes.

• Transfer to a paper towel-lined plate. Season with salt and pepper. 

TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt and pepper.

• While the fish is cooking, slice lime into wedges and halve snacking tomatoes. 
• In a large microwave-safe bowl, add trimmed green beans and a splash of water, then cover with a damp paper towel. Microwave on high until just tender, 2-4 minutes. Drain green beans.
• To the bowl with couscous, add green beans, snacking tomatoes, baby spinach leaves, kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season to taste and toss to combine. 

• Divide olive couscous salad between bowls and top with chicken. 

• Drizzle over creamy pesto dressing.
• Serve with any remaining lime wedges. Enjoy!