Chargrilled lemon chicken with couscous

Method

1. Place the chicken breasts between sheets of cling film and carefully flatten with a rolling pin until they are about 5mm thick. Place in a dish with the lemon juice, half the lemon zest, chilli, olive oil, garlic and leaves from 1 sprig of rosemary. Set aside for 20 minutes.
2. Heat a griddle pan until smoking, then reduce the heat. Add the chicken and cook for 6 minutes, turning halfway, until cooked through. Transfer to a board to rest.
3. Meanwhile, pour the stock into a large saucepan. Add the couscous and simmer for 6-8 minutes until tender. Drain off any excess liquid and stir through the remaining rosemary, leaves finely chopped. Fork through the remaining lemon zest, mozzarella, chopped antipasti and parsley. Season well and serve with the chargrilled chicken.