INGREADIENT

• 1 cup wholemeal couscous
• 4 x 150 g chicken breast fillet
• 1 Lebanese cucumber finely chopped
• 1/4 cup dried cranberries
• 1/4 cup fresh flat-leaf parsley finely chopped
• 1/3 cup fresh mint finely chopped
• 1 spring onion finely chopped
• 1 1/2 tbs lemon juice
• 1 tbs extra virgin olive oil

Direction

1. Place couscous in a large heatproof bowl. Add 1 cup boiling water and season with salt. Stir with a fork until liquid is moistly absorbed. Cover and stand for 3 minutes.
2. Fluff up couscous with a fork to separate grains. Cover and stand for 2 minutes. Fluff up couscous again. Set aside to cool.
3. Season chicken with salt and pepper (optional) and sprinkle with sumac.
4. Heat a lightly greased chargrill pan on medium. Cook chicken for 2 minutes each side or until lightly charred and cooked through.
5. Add cucumber, cranberries, herbs, onion, juice and oil to couscous. Toss to combine.
6. Slice cooled chicken. Chill until ready to serve.