Grilled fennel chicken with orange, kale and chickpea salad

1 Peel, halve and slice two of the oranges. Juice the remaining orange.

2 Cut chicken in half lengthways to form thin fillets. Place in a shallow dish. Sprinkle with fennel, thyme and season with cracked black pepper. Drizzle over half the oil and half the orange juice. Toss to coat.

3 Heat a large chargrill pan or barbecue hotplate over high. Cook the chicken, turning, for 3–4 minutes, or until the chicken is browned and cooked through.

4 Meanwhile, in a heatproof bowl place the couscous. Add ¾ cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate couscous grains. Season with pepper. Stir in the remaining ingredients, including orange slices, remaining orange juice and olive oil.

5 Serve the grilled chicken with the orange, kale and chickpea salad.