Poached chicken, Israeli couscous, fennel & grape salad

1 small carrot, peeled, sliced
1 stick celery, sliced
1 small onion, sliced
1 bay leaf
8 black peppercorns
4 single chicken breasts
300g Israeli couscous
1 fennel bulk, halved, cored & finely sliced
1 cup halved white grapes
1 tsp olive oil
3 Tbl olive oil, extra
1.5 Tbl white wine vinegar
1 tsp toasted cumin seeds
Small handful each basil, dill & parsley
1 clove garlic

Put the carrot, celery, onion, bay leaf and peppercorns in a saucepan and cover well with water. Bring to the boil then add the chicken. Simmer for 15 mintues or until the chicken is cooked through. Remove the chickan to a plate & reserve the cooking liquid.

Strain the cooking liquid then add the couscous. Boil until al dente then remove from the heat and drain. Transfer the couscous to a large bowl and toss with 1 tsp olive oil.

Slice the chicken and place on top of the couscous. Plase the fennel, grapes and olives in another bowl.

Blitz the remaining olive oil, vinegar, cumin, herbs and garlic in a food processor. Taste and season then add to the fennel mixture. Spoon the fennel mixture over the chicken and couscous and top with more herbs.