1. Place chicken stock into a saucepan and bring to the boil. Meanwhile place 1 ½ cups of CousCous into a large bowl. Pour hot chicken stock over CousCous and cover with cling wrap and set aside.
  2. In a bowl, place chicken, sumac & olive oil. Mix together.
  3. Heat a grill pan on medium to high and place chicken into pan. Cook for 3 minutes on each side, or until cooked through.
  4. Add the herbs, almonds, diced vegetables, lemon zest and juice to CousCous and mix well. Season with salt and pepper.
  5. Serve even amounts of CousCous into 4 bowls and top with grilled chicken.