1Heat a grill pan until very hot. Chargrill the chicken breasts for 10-12 minutes turning once. (Alternatively, cook under a hot pre-heated grill.)
2While the chicken is cooking, measure out the boiling water and stir in the curry paste and lime juice. Place the couscous in a large bowl. Pour the water/curry paste/ lime juice mix over the couscous and cover with cling film.
3After a few minutes, add the cherry tomatoes to the couscous. Fluff up the couscous with a fork.
4To serve, divide the warm couscous between two plates. Place the hot chicken breasts on the couscous and top each with a spoonful of tzatziki. Scatter with mint leaves.
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, and turned out onto lettuce-lined trays.