- 2 tbsp olive oil
- Sea salt and black pepper
- Heatproof bowl
- Saucer or cling film
- Small bowl
- Baking paper
- Rolling pin
- Griddle or frying pan
Tip the couscous into a heatproof bowl. Season. Pour over enough boiling water to just cover the couscous. Cover with a saucer or cling film and set aside to steam.
Cut the cherries in half, removing the stones. Roughly chop the cherries and place them in a bowl. Pour over the Balsamic vinegar and season.
Roughly chop or tear the basil leaves. Add them to the bowl of cherries and stir to mix. Set aside to macerate.
Trim the spring onions and cut into thin slices on the diagonal. Finely chop the mint leaves. Set them both aside.
Season the chicken breast mini fillets. Lay them in between two sheets of baking paper. Use a rolling pin to lightly bash the mini fillets to flatten them to the thickness of a pound coin. Rub each with a little olive oil.
Heat a frying or griddle pan. Add the mini fillets and cook for 2-3 mins on each side or till cooked through.
Tear the lettuce leaves in to large pieces and place in a large serving bowl. Stir the spring onions and mint through the cous cous. Add a little seasoning.
Tumble the couscous onto the lettuce leaves. Top with the griddled chicken. Spoon over the macerated cherries to serve.