1 Put the chicken breasts in a wide pan and cover with the stock. Bring to a simmer and poach gently for about 8-10 minutes until cooked through. Remove from the stock and leave to cool.
2 Cover the couscous with twice its volume of hot water and leave to
4 Mix together with the remaining ingredients and the chicken and leave to stand for
5 30 minutes to let the flavours develop.
6 Garnish with salad leaves and serve at room temperature.