The recipe is actually in how to eat. I do it often - though it can't really be called a recipe. (Very weirdly I have just gone to get How to Eat to make sure I give you the true Nigella version, and it opened on the right page!)
Marinade 6 breasts in juice of 2 lemons and 6 tbsps olive oil. (Beat them if they are fat). Pan fry
Finely chop decent bunch spring onions, 1 green chilli, 2 cloves garlic, 2-4 tbsps coriander and same amount of mint, 400g tub greek yoghurt.
Optionally add 1/2 cucumber cubed.
For the cous cous, 350g couscous, 2 tsps Marigold Bouillon, 1/2 teasoon cumin, 1/2 tsp cinnamon. Add to 450ml Boiling water, bring to boil, turn off. Tast 60g pine nuts, warm 400g tim chick peas, Mix all together with 30g butter.
In the 5 minute prufrock version I tend to use 1/2 red onion rather than spring and no garlic(less fiddly), no cucumber and miss out the chilli for the sake of my baby. I also don't usually bother to toast the pine nuts, and I put mymchick peas into the boiling water for a few minutes before adding the cous cous to save on washing up.