Preparation
Wash the vegetables well. Peel the carrot and cut into sticks. Cut the leek into julienne and separate the broccoli into small sprigs. Put 1 tablespoon of olive oil in a non-stick frying pan and add the leek, carrot, broccoli and a little water. Season with a pinch of salt and cook for about 5 minutes.
Season the chicken with salt and pepper and grill it.
Place the couscous in a bowl and add the same amount of water. Leave to stand until the couscous has absorbed all the water. Mash with a fork and add to the vegetable mixture.
When the chicken is cooked, cut it into small strips and wrap it in the vegetable mixture. Garnish with the olives.
