Ingredients

• 2 large handfuls couscous
• 1 lemon
• juice only
• 3 oranges
• 2 juice only
• 1 left whole
• couple glugs fruity olive oil
• salt and freshly ground black pepper
• handful chicken meat from a leftover organic roast chicken
• handful chopped fresh chives
• handful fresh basil leaves
• more if you fancy
• handful pea shoots

Directions

• Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes
• until the couscous has absorbed the liquid.
• In a separate mixing bowl
• whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper
• adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
• Meanwhile
• peel the remaining orange by cutting the ends off
• placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks
• chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch.
• Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.