Cuscus with chicken and vegetables

Cut the chicken breasts lengthwise into strips and then cut them in half to leave them about half a finger length.

We leave them at room temperature with the Provencal herbs and the juice of the lemons while we prepare the rest of the vegetables.

Cut the onions, peppers, carrots and tomato into squares. Cut the zucchini into thin half-moon shapes.

Put a dash of olive oil in a frying pan with all the vegetables except the tomato and poach them. Once poached, add the tomato.

Season to taste with salt and pepper. When everything is poached, remove and set aside. In the same pan, cook the chicken until golden brown. Add the wine and let it reduce until it evaporates (approximately 5 minutes).

Add the vegetables.

Prepare the couscous following the manufacturer's instructions. Let it stand for 3 minutes with a tablespoon of butter and stir with a fork to separate the grains.

Mix with the vegetables and chicken.