Make this recipe even easier: The chicken parmesan skewers are the star of the show here so if you want to make those and not the giant couscous salad, then you definitely could do. I would make these with some little crispy roast potatoes (just bung them in the oven at the same time as the chicken) and serve with any greens you like. Also excellent with mashed potato, a simple green salad or just about anything you can think of.

Make without the skewers: You could also skip the threading of the skewers and just fry off the marinated chicken in a hot pan until cooked through, then toss with the garlic butter at the end. But I love the skewers and brushing it on, as I find it has the best flavour this way.

How to get your children to eat it too: the chicken is very family friendly, I just don’t baste theirs in the garlic butter. Serve with any sides they like if they don’t love giant couscous. If you want to double the recipe, here’s what to do: double everything except the garlic butter. The quantities above should be enough for 4.

Make it pescetarian: You could make prawn skewers or salmon skewers as an alternative; they will just take far less time to cook than the chicken.

What to do with leftovers: both the chicken and the giant couscous keep well as leftovers - you could even make double on purpose so you have enough for lunch the next day. Keep in separate Tupperwares in the fridge for 3-4 days. Leftover chicken would be delicious in a pitta with any sauce and salad-y bits you like.