Step 1

Place couscous in a large heatproof bowl. Add 1 cup boiling water and season with salt. Stir with a fork until liquid is moistly absorbed. Cover and stand for 3 minutes.

Step 2

Fluff up couscous with a fork to separate grains. Cover and stand for 2 minutes. Fluff up couscous again. Set aside to cool.

Step 3

Season chicken with salt and pepper (optional) and sprinkle with sumac.

Step 4

Heat a lightly greased chargrill pan on medium. Cook chicken for 2 minutes each side or until lightly charred and cooked through.

Step 5

Add cucumber, cranberries, herbs, onion, juice and oil to couscous. Toss to combine.

Step 6

Slice cooled chicken. Chill until ready to serve.