Lemon and Thyme Chicken

Crumble the Knorr Chicken Stock cube into the oil to make a paste. Add half the lemon juice, and the zest and thyme leaves and mix well.

Using your fingertips, rub the paste into the chicken.

Place the chicken breasts on the BBQ or alternatively under a hot grill. Cook for approximately 15-20 minutes, turning occasionally until chicken is cooked through.

To make the salad, add mayonnaise to the broad beans, peas and cooked couscous. Stir in the spring onions (reserving a few for decoration) and the mint and chives. (It is a fiddly job shelling the broad beans but well worth the effort to reveal their jewel green colour.)

Place the salad on a serving plate. Slice the chicken breasts and arrange on top of the salad and drizzle with the remaining lemon juice. Finish by scattering over the remaining spring onions.