Butterfly the chicken breasts by
cutting through the thickest part
of the breast, stopping 1cm before
the edge, then opening out like a book.
Whisk together the lemon juice, olive oil,
chilli flakes and garlic. Pour half over the
chicken and marinate for 15 mins.
Meanwhile, put the couscous and
sultanas in a bowl, then pour over the
stock. Cover the bowl with cling film
and leave for 5 mins.
Heat a griddle or non-stick frying pan,
remove the chicken from the marinade
and cook for 4 mins on each side until
golden and cooked through.
Fluff up the couscous with a fork and
stir in the olives, chickpeas, parsley and the other half of the marinade.
Season and serve with the chicken.