Rub the chicken breast with paprika and cumin. Wrap in kitchen foil and put in the oven for 40 minutes.
Bring a saucepan of water to the boil and slowly lower in the egg and cook for 8 minutes. (Slightly less if you want a runnier yolk or longer if you want it more set). Remove and place into a bowl of cold water to prevent further cooking.
Meanwhile, place the couscous into a bowl and cover with equal amounts of boiling water. Cover and leave for 5 minutes.
Add the butter and fluff up with a fork.
Mix in the red onion.
Once the chicken is cooked, use 2 forks and shred it up.
Serve some couscous on a plate along with the pepper, tomatoes, mangetout, avocado and lettuce. (Cover the rest of the couscous and keep in the fridge)
Add shredded chicken and drizzle with the oil to serve
Tips
Couscous, chicken and boiled eggs can all be made in large quantities and kept in the fridge for up to a week.
Make in advance for easy lunches for the week.
Try changing things about by changing the spices on the chicken, adding some spice to the couscous or enjoying it in a wrap.
