Serves 6

700 g de-boned chicken thighs
400 ml cous-cous
handful of kalamata olives
1 red bellpepper
1 yellow bellpepper
200 ml cooked (and shelled) edamame beans
1 lemon - zest and juice
1 tbsp fresh tarragon, finely chopped
1/2 tbsp runny honey
olive oil
salt, pepper, cayenne pepper

Cut the chicken into smaller pieces and fry in olive oil with some salt and pepper. Set aside. Place the cous-cous in a bowl with some salt and cayenne pepper. Add 400 ml of boiling water, cover with plastic foil and leave to stand for five minutes.

Cut the bellpeppers into small pieces and mix with olives, edamame beans, lemon zest, lemon juice, tarragon, honey and some olive oil in a large bowl. Add the chicken.

Finally, fluff the cous-cous and mix with the other ingredients on a large plate.