DAILY DINNERS

 Tip the couscous into a large heatproof bowl, pour over the hot chicken stock, cover and leave for 10 mins until fluffy and all the stock has been absorbed.

Heat 1 tbsp olive oil in a pan over a medium heat and fry the coarsely grated courgettes until soft and crisp at the edges. Tip this into the couscous, then season, add the juice of 1/ 2 lemon and stir.

Halve the skinless, boneless chicken breast crosswise and put on a sheet of baking parchment. Cover with another sheet of baking parchment and beat the piece of chicken out into an even thickness using a rolling pin. Season.

Heat 1 tbsp olive oil in a large pan over a medium-high heat and fry the chicken for 2 mins on each side, or until cooked through. Add a squeeze of lemon and serve with the couscous.