Step 1Place couscous in a large heatproof bowl. Add ²/³ cup boiling water, stir to combine and cover with plastic wrap. Set aside to steam for 3 minutes, fluff and separate grains with a fork.
Step 2Meanwhile, heat half of the olive oil in a large non-stick frying pan over high heat. Cook chicken in 2 batches, stirring, for 2–3 minutes, or until golden. Transfer chicken to a plate and set aside.
Step 3Return same pan to medium heat and add remaining oil. Sauté onion for 5 minutes, or until softened. Add garlic and chilli flakes, and cook, stirring for 1 minute, or until fragrant. Remove from heat.
Step 4Add couscous, chicken, olives, rocket, tomatoes, artichokes, parsley and lemon juice to onion mixture. Stir well to combine and season with cracked black pepper. Serve couscous with steamed green beans.