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

Meanwhile, slice the feta into 1cm cubes and pop it into a bowl. Peel and finely slice the red onion. Peel and crush or finely chop the garlic. 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. Squeeze the lemon juice into the bowl of feta and veg. Add 1 tsp dried oregano, a pinch of freshly ground pepper and 1 tbsp olive oil. Stir well and set aside.

Halve the cucumber (see our tip for what to do with the leftover half), Slice the remaining half lengthways to open it out. Scoop out and discard the seeds then slice the cucumber into thin halfmoons. Add them to the bowl of 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 on a high heat. Pour in 1 tbsp olive 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 and cooked through.

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