Greek-Style Chicken Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil over a high heat

Boil half a kettle

Cut your lemon[s] in half

Once hot, add your diced chicken breast to the pan and cook for 5-6 min until starting to brown

Meanwhile, dissolve your chicken stock mix in 130ml [195ml] [260ml] boiled water

Add your couscous to a heatproof bowl with the chicken stock, cover and set aside

Chop your cucumber into quarters, lengthways, then chop roughly

Chop your baby plum tomatoes in half

Roughly chop your black olives

Add your dried oregano, roasted garlic paste and juice of half the lemon[s] to the chicken and cook for 5-6 min or until the chicken is cooked through (no pink meat!) – this is your Greek-style chicken

Note: Please make sure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

Chop your parsley roughly, including the stalks

Add the chopped cucumber, tomatoes and olives to a bowl

Add the juice of the remaining lemon, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give it a good mix up – this is your chopped salad

Fluff the cooked couscous with a fork then add the chopped parsley – this is your herby couscous