Using a sharp knife, cut each chicken breast in half to make two escalopes. Put into a shallow dish with the lemon and lime rind, garlic and olive oil. Season with salt and pepper and set aside to marinate at room temperature for 10 minutes if time allows.
Place a large griddle pan over a medium-high heat and add the chicken escalopes. Cook for 2-3 minutes on each side or until cooked through and nicely marked. Remove from the heat and leave to set for a couple of minutes before slicing into strips.
While the chicken is resting, prepare the cous cous, firmly massage the pouch to separate the grains, then cut off the top with a scissors. Heat in the microwave (category E – 850W) for 2 minutes. Stand for 1 minute, then fluff up the grains with a fork.
To make the tahini drizzle, mix the yoghurt and tahini in a small bowl and season with salt and pepper. Pour in enough water to make a dressing consistency.
Divide the cous cous among warmed plates and scatter the chicken on top, then add the tahini drizzle.
Try using pork medallions instead of the chicken escalopes.