Method
Step 1. Heat the oil in a saucepan and sauté the spring onion for 1 minute. Add the chicken, zucchini and seasonings and sauté for 5-8 minutes or until chicken is just cooked through. Add the peas and cook for a further minute.
Step 2. Meanwhile, combine the stock and couscous, cover and stand for 5 minutes or until all the liquid has been absorbed. Fluff with a fork, transfer to a serving plate and spoon over chicken mixture. Top with rocket and serve with a squeeze of lemon.