Put couscous in a bowl, add 600 ml boiling water and salt, cover and set aside till it becomes fluffy.
Place the chicken breasts on a large sheet of greaseproof paper and sprinkle salt, crushed peppercorns, oregano, all-spice powder and lemon zest over them. Fold over the paper, bash and flatten the chicken with a rolling pin.
Heat olive oil in a non-stick pan, place the chicken in it and cook for three to four minutes on each side, turning at intervals. Remove from heat, slice and set aside.
Grind together bell peppers, red chilli, spring onions and dill leaves to a smooth paste. Transfer into a bowl, add peas, olives, lemon juice and extra virgin olive oil and mix well.
Add the vegetable mixture to the couscous and toss well. Add salt and crushed peppercorns and mix well. Transfer onto a serving dish.
Top with the sliced chicken, sprinkle crumbled feta cheese on top and serve immediately.