Put lemon zest and chicken thighs into a large saucepan, and pour in enough water to just cover. Place over medium heat and gently simmer (you don't want this to boil rapidly) for 12 minutes; check that chicken is cooked through. Remove it from pan and leave to cool for five to 10 minutes. Then shred the chicken into bite-size pieces.
Put paprika, tahini and lemon juice into a medium bowl and whisk until well combined. Add enough water, whisking as you go, to thin down the dressing to a pourable consistency.
Meanwhile, cook couscous according to package directions, and place in a large serving dish (we used a paella pan). Add chickpeas, fresh herbs, carrots and shredded chicken. Pour dressing overtop and gently toss to combine. Serve on top of mixed salad leaves.
Tip: The couscous and chicken mixture stores well in the fridge overnight, so it's worth making extra to have for lunch the next day; just add fresh greens.
Per side dish serving: 383 calories, 20 g protein, 11 g fat (2 g saturated fat), 54 g carbohydrates, 9 g fibre, 34 mg cholesterol, 101 mg sodium