Greek Chicken with Herby Veg & Couscous

Add 300g of couscous to a heatproof bowl and pour over 600ml of boiling water. Season with a pinch of salt and pepper. Cover the bowl with a plate and set it aside.

Place both chicken breasts onto a large piece of greaseproof paper and season with salt, pepper, 1 tsp oregano and 1 tsp allspice. Fold the paper over and bash the chicken with a rolling pin until 1.5 cm thick.

In a frying pan, heat a drizzle of olive oil on a medium-high heat. Add the chicken and fry for 8-10 minutes until cooked, flipping over halfway through.

Trim the spring onions and de-seed and roughly chop the peppers. Place into the food processor and pulse. Meanwhile, boil the peas in a saucepan for 4 minutes.

Fluff up the couscous using a fork and serve in 4 bowls. Top with the pulsed peppers, spring onions and drained peas. Slice the chicken into thin strips and add to the bowls. Crumble over the feta cheese and serve with the side of tzatziki dip.