Tip the couscous into a bowl. Pour in 150ml boiling water. Add a pinch of salt and stir the couscous around. Pop a plate on the bowl to cover the couscous and leave it to soak.

Finely grate the zest from the lemon into a large bowl. Squeeze in the juice. Add the tahini. Add 1 tbsp olive oil, 2 tbsp water and a good pinch of salt and pepper and whisk together to make a smooth dressing.

Tear the leaves off the thick kale cores and finely slice the leaves. Discard the cores. Add the leaves to the dressing and use your hands to rub the dressing into them.

Peel and finely slice the red onion. Finely chop the dates. Coarsely grate the apple (you don't need to peel it, you can grate the apple with it's skin on, just discard the core). Add them all to the bowl and turn to coat them in the tahini dressing. Set aside.

Put the chicken breasts between two large pieces of cling film or baking paper. Bash them with a rolling pin or a pestle till they are around 1cm thick. Rub 1 tsp olive oil and some salt and pepper into each one.

Set a large frying pan over a medium-high heat for 2 mins. When the pan is hot, add the chicken breasts. You don't want to crowd the pan, so if your frying pan is big enough for just one chicken breast at a time, set your oven to low – you can keep the cooked chicken warm in there.

Fry the chicken for 4-5 mins till golden brown underneath. Flip over. Fry for another 4-5 mins till the chicken is golden brown and cooked all the way through – there should be no pink flesh if you slice into it. If you need to cook the chicken breasts separately, pop the cooked chicken on a plate and keep warm in the oven while you cook the second one.

Fluff the couscous with a fork. Divide it between two plates. Heap up the tahini coleslaw on each plate and serve with the chicken.