Olive oil & lemon juice dressing - 2 tbsp lemon juice, 5 tbsp olive oil, salt and freshly ground black pepper to taste.
Marinate the chicken in whatever spices you like - since this is a Middle Eastern-style dish, I like to use a little cinnammon powder, cumin powder and koriander powder,salt and pepper, drizzle olive oil over, mix it all up and leave in the fridge for about 10 minutes. Heat a small amount of olive oil in a non-stick pan and sauté the chicken strips til done. Set aside.
Put the couscous in a bowl with the cold water. It will start to absorb and you'll need to stir and separate the grains with a fork otherwise it goes into a big clump.
Blacken the peppers by placing them directly onto the naked gas flame, if you don't have gas, blacken them under the grill (broiler). The peppers need to be blackened on all sides so make sure to turn them over. When completely blackened, cover in a bowl for 5 mins until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop.
On a very hot ridged grill pan, lightly char the asparagus and zucchini on both sides and toss into the bowl of couscous with the chicken strips, peppers, spring onions, chillies and ripped up herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang.... delicious.