Prepare the Chicken Marinade: In a medium bowl, combine the juice of half a lemon, 2 tablespoons of olive oil, the dried lemon pepper seasoning, garlic granules, dried oregano, and ¼ teaspoon of black pepper. Mix well until everything is incorporated and fragrant.

Marinate the Chicken: Pat the chicken breasts dry with kitchen paper. Add them to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the lemon to subtly tenderise the meat and the spices to infuse deeply. You'll notice the chicken taking on a slightly paler, seasoned appearance.

Prepare the Couscous: While the chicken is marinating, place the couscous in a heatproof bowl. Pour the hot vegetable stock over the couscous, ensuring it’s completely covered. Cover the bowl with a plate or cling film and let it stand for 5-7 minutes until the liquid is absorbed. The couscous will plump up and become light and fluffy.

Assemble the Couscous Salad: Once the couscous has absorbed the stock, fluff it gently with a fork. Add the halved cherry tomatoes, diced cucumber, finely diced red onion, and halved black olives. Stir in the chopped fresh parsley and mint. Drizzle with 2 tablespoons of extra virgin olive oil and the juice of the remaining half lemon. Season with salt to taste and mix until all ingredients are evenly distributed, creating a vibrant, colourful salad with a fresh, herby aroma.

Grill the Chicken: Preheat your grill or grill pan to a medium-high heat. Lightly brush the grill grates with a little oil to prevent sticking. Place the marinated chicken breasts on the hot grill. You should hear a satisfying sizzle as they hit the heat. Grill for 6-8 minutes per side, depending on thickness, until the chicken has beautiful char marks and is cooked through. The internal temperature should reach 74°C (165°F) when checked with a meat thermometer, and the chicken will be firm to the touch with no pink in the centre.

Rest and Serve: Once cooked, remove the grilled chicken from the heat and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring moist and tender chicken. Slice the chicken breasts into thick strips if desired, and serve immediately alongside generous portions of the Mediterranean couscous salad. The combined aromas of zesty chicken and fresh herbs will fill your kitchen.