Citrus Chicken, Courgette and Couscous Salad

Serves 1-2

2 peri peri chicken legs (meat shredded)
1 courgette grated
1/2 cup couscous
1 cup boiling water
1 dsp red wine vinegar
1 tangerine (segments cut into half)
1tsp salt

Pour boiling water over the couscous and allow it to absorb.
Set aside half the chicken and half the tangerine pieces. Then mix all remainig ingredients into the couscous. Refridgerate for at least half an hour.
Serve with remaining chicken and tangerine on top.