Prepare the cous cous. Roughly chop the apricots.

Place in a bowl along with the couscous and chickpeas, and pour over the hot stock. Stir and cover with cling film, then leave to stand for 20 minutes until the couscous has soaked up all the liquid.

Butterfly the chicken breasts: put each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut all the way through.

Open out the breasts and season well.

Heat the olive oil and garlic butter in a large frying pan and fry the chicken for 2–3 minutes, then turn over, add the lemon zest and fry for a further 3–4 minutes until golden on both sides. Set aside to rest for 5 minutes.

Finely chop the parsley.

Mix the sultanas and parsley through the couscous with a good squeeze of lemon juice.

To serve, spread a dollop of hummus onto the plate. Spoon the couscous on top of the hummus. Slice the chicken thinly and pile on top of the couscous. Drizzle with the juices from the pan and a little extra-virgin olive oil and serve.