Middle Eastern Chicken Salad Bowl

Steps

1. Preheat BBQ hot plate or grill to medium high (if using). Prepare vegetables. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Toss with Middle Eastern spice mix and a drizzle of oil, season and set aside.
2. Bring stock/water to the boil in a small pot on high heat. Once boiling turn off heat, add couscous and a pinch of salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Drizzle with olive oil and season.
3. Heat a medium, dry, fry-pan on medium heat. Toast pita bread for about 1 minute each side, until golden and crispy. Set aside. Return pan to heat with a drizzle of oil. Cook chicken for about 2 minutes each side (depending on thickness), until cooked through. Set aside to rest before slicing thinly.
4. Toss radishes, carrot, cucumber and spinach in a bowl, along with vinegar and olive oil and season to taste. Cut pita into 4 triangles.
5. Combine eggplant dip and mayonnaise in a small bowl.
6. To serve, place couscous in a bowl and top with salad, slices of chicken and a dollop of eggplant dip. Serve garlic pita on the side.