1. Place couscous in a bowl. Heat stock and then pour over couscous and stir briefly. Cover with plastic wrap and leave for 5 minutes to steam and soften. Fluff up couscous with a fork and season with salt and pepper.
2. At the same time, season chicken with salt and pepper. Heat a nonstick frying pan, add a film of oil and pan fry chicken in batches for 2 to 3 minutes on each side to brown and cook through. Set aside to cool.
3. Stir chicken and beetroot through couscous. Squeeze over lemon juice to dress salad and toss well. Serve garnished with mint.

Tip: A certain amount of good oil (like olive oil) is essential for a balanced diet. However, you can substantially reduce the amount of oil in any dressing and use herbs, citrus rind and spices to provide flavour instead of fat.