Combine couscous and chicken stock powder in bowl/container and pour over 1 cup boiling water. Set aside.

Slice chicken breast in half across-ways. Lay on chopping board and use meat mallet to thin out the chicken pieces. This helps them to cook evenly. Once done sprinkle both sides of the chicken pieces with Moroccan seasoning.

Preheat frying pan on stovetop. Add 1 teaspoon olive oil. Add pepita seeds and almonds then sprinkle with a pinch of salt and add maple syrup. Stir continuously in the pan and once toasted remove toasted seeds and nuts onto a plate and set aside.

Put a small amount of mild olive oil in same frying pan you have just toasted the seed/nut in and add seasoned chicken. Chargrill the chicken until cooked. Cook on one side for about 2 minutes then turn for about 3-4 minutes.

Set aside the cooked chicken to rest on a plate with a lip or bowl. Don't throw away any juices that collect on the bottom of the plate/bowl as we'll use hem later.

Add mint, coriander, onion and about 1/4 of the mango to the couscous and stir to combine.

Make the dressing by combining the finely diced garlic, extra virgin olive oil and lemon juice. Whisk.

Now to build the salad. Place half of the couscous mixture on the serving plate. Add half of the remaining mango and half of the seed/nut mixture.

Add the remaining couscous, mango and seed/nuts.

Slice the cooked chicken and lay on top of the couscous.

Drizzle over chicken juices and lemon/garlic dressing.

Top with coriander. And you're done!!