Roast the chicken breast in the oven for 30 minutes. Let the chicken breast sit for 10 - 15 minutes and then slice.

Cook the broccoli stove top or steam until bright green and tender. Set aside.

In the meantime, cook the couscous according to package directions. Drain. Heat a fry pan over medium high heat. Add olive oil. When the olive oil is hot, add the couscous and toast for about 5 minutes, shaking pan as you cook.

In a medium bowl, add the ingredients for the curry remoulade. Mix well until all flavors are blended. Add the sliced chicken and gently stir to coat.

On a plate, place a hand full of the field greens. Add a scoop of the toasted couscous then arrange chicken slices, tomatoes and broccoli. Sprinkle with feta and almonds and dig in.