- Step 1
Place the couscous, lemon rind and capers in a heatproof bowl. Juice half the lemon and add with the boiling water and 1 tsp of the oil to the couscous. Season. Cover and set aside for 5 minutes to absorb. Fluff with a fork.
- Step 2
Meanwhile, preheat oven grill to high. Line a baking tray with foil. Place the tomato, cut-side up, on the prepared tray. Drizzle with the vinegar and remaining oil. Season well and cook for 5 minutes or until soft and lightly charred.
- Step 3
Cut the remaining lemon half into 4 wedges. Add feta, basil, rocket, chicken and half the tomato, including any pan juices, to the couscous. Gently toss to combine. Divide among serving plates. Top with remaining tomato. Drizzle with extra vinegar and oil. Serve with lemon wedges.
Thinly sliced any leftover basil stems and saute with onions, then add to tomato-based casseroles or sauces.