Tip the couscous into a heatproof bowl and add a pinch of salt. Pour in 300ml boiling water. Cover the bowl with a large plate and set aside to soak for 15 mins. The couscous will absorb the water and become tender.

Meanwhile, slice half the pack of feta into 1cmwide cubes and slide into a bowl. Peel and finely slice the red onion. Peel the garlic clove and crush or finely chop it. Dice the tomato. Slide the onion, garlic and tomato into the bowl with the feta.

Grate the lemon zest into a separate bowl and set it aside for later. Squeeze the juice from the lemon into the feta and veg. Add 1 tsp oregano, a pinch of pepper and 1 tbsp olive oil. Stir well to combine, then set aside.

Slice half the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Discard the seeds. Slice the cucumber into thin half-moons and add them to the bowl with the lemon zest. Tip in the yogurt. Finely chop the mint leaves and add them to the bowl, along with a pinch of salt and pepper. Stir to mix. This is your tzatziki.

Warm a griddle or heavy-based frying pan to a high heat. Pour in 1 tbsp oil. When the pan is hot, add the diced chicken breast with a little salt and pepper. Fry for 5-6 mins, turning once or twice, till golden on the outside and cooked through.

Fluff up the couscous and divide between a couple of warm plates. Top with the marinated feta, the tzatziki and the griddled chicken. Garnish with rocket leaves and serve.