Place a large frying pan or casserole pan onto the stove and turn the heat to medium. Pour in half of the olive oil and when hot add the chicken mini breast fillets, salt and pepper. Cook the chicken on high heat for 4-5 minutes until they are golden brown. Remove the chicken from the pan.

Add the remaining olive oil to the same pan, lower the heat and add the sliced onion and sliced garlic. Cook for 2 minutes before pouring in your giant couscous and coating in well in the pan juices. Pour in the hot chicken stock, the browned chicken and the asparagus. Stir well, season and bring to a simmer (you could cover with a lid at this point tp speed things up). Cook on a low heat for 8 minutes before adding in the petit pois peas, stir well and cook for a further 5 minutes (add a splash of hot water if it's looking a little dry) until the couscous is just tender, the peas have defrosted and the stock is all absorbed.

Stir through fresh pesto the lemon zest and juice and check for seasoning. Serve between 4 bowls and grate over lots of parmesan cheese.