Vegetarians can replace the chicken with 400g (14oz) cooked chickpeas. This recipe works well with bulgar wheat, too.

PREPARATION TIME: 20 MINUTES, PLUS SOAKING

SERVES 6

EASY

200g (7oz) couscous

6tbsp olive oil

juice 2 lemons

juice 1 lime

200g (7oz) cooked chicken, shredded

150g (5oz) cherry tomatoes, quartered

4 ripe plums, halved, stoned and sliced

1 small red onion, peeled and thinly sliced

4tbsp fresh flat-leaf parsley, chopped

3tbsp fresh mint, chopped

Soak the couscous in 300ml (’Apt) boiling water. Set aside for 10 minutes, then fluff up with a fork. While still warm, pour over the oil and lemon and lime juices. Mix well, then leave to cool. Stir in the remaining ingredients, season well and serve. Per serving: 250 calories. 13g fat (2g saturated), 22g carbohydrate