Step 1 Cook couscous in a medium saucepan of boiling water for 8–10 minutes, or until tender. Drain couscous and refresh under cold water; drain again and transfer to a large bowl.
Step 2 Meanwhile, spray a medium grill pan or barbecue hotplate with olive oil and set over high heat. Add zucchini ribbons to pan (or hotplate); cook, turning once, for 2–3 minutes, or until tender and browned (or marked with grill lines) all over. Transfer zucchini to pearl-couscous bowl.
Step 3 Slice each chicken breast fillet horizontally through the centre to make 2 thin fillets. Sprinkle fillets with paprika and black pepper. Add chicken to same grill pan set over high heat (or hotplate) and cook for 3 minutes per side, or until cooked through.
Step 4 Meanwhile, add lemon juice, olive oil, rocket and tomato to couscous bowl; stir to combine.
Step 5 Divide couscous salad among plates; top with chicken. Serve.