• Peel and grate the garlic (or use a garlic press)
• Place the chicken in a bowl with the garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add the soy sauce, toss to coat, then leave aside to marinate.

NOTE: Swapping to prawns? Marinate as instructed, then fry in the hot pan until cooked, 4-5 mins.

• Trim the cucumber, quarter lengthways then chop widthways into small pieces.
• Trim the carrot then coarsely grate (no need to peel).
• Chop the tomatoes into 2cm chunks.
• Finely chop the parsley (stalks and all). Zest and quarter the lemon.
• Add the cucumber, carrot, tomato, parsley and lemon zest to a bowl. Season to taste with salt and pepper.

• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
• Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
• Once cooked, stir through the carrot and tomatoes. Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, mix the tahini with the yoghurt, chilli flakes, lemon juice to taste and a drizzle of oil.
• Stir to combine and season to taste with salt and pepper.

TIP: Use a blender if you'd like a smoother consistency.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the chicken and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• When everything's ready, fluff up the couscous with a fork and divide between bowls. 
• Top with the chopped salad and diced chicken.
• Finish with the tahini yoghurt drizzle.