Preparation Time 15 minutes, plus cooling time
Cooking Time 10 minutes
1 Halve the chicken fillets horizontally. Brush with olive oil and season. Heat a griddle pan over high heat and fry the chicken until browned on both sides. Slice and drizzle with the juice of one lemon. Set aside to cool. Slice half a lemon and grill it on the griddle pan.
2 Put the couscous in a bowl with the finely grated zest of half a lemon and the snow peas. Bring the stock to the boil in a small saucepan. Pour it over the couscous and cover. Leave to steam for five minutes. Fluff it with a fork and leave to cool.
3 Lightly mix the sliced chicken fillets and yellow pepper into the couscous. Sprinkle with fresh mint and serve with the grilled lemon slices.
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