Fill your kettle and boil it. Tip the couscous into a heatproof bowl. Pour over 300ml boiling water, swirl to mix, then cover the bowl with a plate. Set aside to soak for 15 mins. The couscous will absorb the water and become tender.

Meanwhile, finely grate the lime zest into a bowl and squeeze in the juice. Peel and grate or crush the garlic, then add it to the bowl. Add 2 tsp sumach and a good pinch of salt. Stir together, then add the diced chicken breast. Turn to coat in the marinade and set aside for 10 mins.

Separate the lettuce leaves, rinse and dry them, then tear them into a large mixing bowl. Roughly chop the tomatoes and add them to the bowl. Pick the mint leaves off their stalks and heap them up on your chopping board with the basil leaves. Finely chop them together. Add them to the bowl.

Finely grate the lemon zest into the bowl. Squeeze in the juice from 1 half, and add 1 tbsp olive oil and a pinch of salt and pepper. Fold together and set aside.

Preheat your grill to high. Line a baking tray with foil and spread the chicken out on the tray. Slide under the grill for 10-12 mins, turning the chicken halfway through, till it’s golden brown and cooked all the way through – if you slice into a piece, there shouldn’t be any pink.

Add the grilled chicken to the bowl of salad. Tip in the couscous. Toss to mix, divide between 2 warm plates or bowls and serve.