In a pot or bowl, stir the NOMU Chicken STOCK into the boiling water followed by the couscous. Stir, cover with cling film and allow to stand for 10 minutes or until the couscous has absorbed all the water. Allow to cool, then separate the grains with a fork.
To make the dressing whisk the olive oil, honey, herbs and mustard together until creamy. Add the balsamic vinegar and season to taste.
To serve, place the rocket, couscous, tomatoes and pine nuts in a bowl. Add the chicken and the dressing and toss gently to combine, seasoning to taste.
If you want to add chicken, rub the chicken in olive oil and NOMU Cajun Rub. Heat a pan or griddle and sear the chicken over a high heat until nicely browned and cooked through. Season with NOMU Sea Salt, slice and stir through the couscous.
TIP: You can also add marinated sun-dried tomatoes, avocado, artichoke hearts, caramelised onions or oven-roasted vegetables.