Prepare the Chicken

1. Season the chicken breast with sea salt and black pepper on both sides.

2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breast and cook for about 6–7 minutes on each side, or until the chicken is golden and fully cooked.

3. Remove from the skillet and set aside to rest for a few minutes before slicing into thin strips.

Cook the Couscous

1. In a deep saucepan / pot, bring 300ml of water to the boil and add 1 Vegeta Vegetable Stock Pot, stir until it breaks down.

2. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes, or until the liquid is absorbed. Fluff with a fork to separate the grains.

Sauté the Garlic:

1. In the same skillet where you cooked the chicken, add the minced garlic and sauté for about 1 minute until fragrant.

Combine Ingredients:

1. In a large bowl, combine the cooked couscous, sautéed garlic, halved cherry tomatoes, olives, capers, crumbled feta, oregano, and basil.

2. Toss everything together gently.

Make the Dressing:

1. In a small bowl, whisk together the lemon juice, apple cider vinegar, and a pinch of black pepper.

Assemble the Dish:

1. Drizzle the dressing over the couscous mixture and toss well.

2. Add the sliced chicken on top and garnish with chopped parsley.

Serve

1. Serve warm or at room temperature. Enjoy your Mediterranean couscous with chicken, olives, and feta!