Herbed chicken with lemon couscous

1 Put the couscous into a heatproof bowl with the broccoli. Add the lemon zest and juice then pour over boiling water, just enough to cover. Cover with a plate or plastic wrap to trap the steam inside, then set aside for 5 minutes.

2 Meanwhile, cut the chicken into bite-sized pieces. Add to the couscous mixture with the sun-dried tomatoes, cashew nuts, olive oil and basil. Season with salt and freshly ground black pepper, mix well and serve.