Poached chicken, Israeli couscous, fennel & grape salad

1 small carrot, peeled, sliced
1 stick celery, sliced
1 small onion, sliced
1 bay leaf
8 black peppercorns
4 single free-range chicken breasts
300g Israeli couscous
100ml extra virgin olive oil, plus 2 tablespoons extra
1 fennel bulb, coarse outer leaves and stalks removed, bulb halved, cored and very thinly sliced
1 cup halved white grapes
1⁄2 cup green olives
3 tablespoons white wine vinegar
1 teaspoon toasted cumin seeds
small handful each basil leaves, dill and parsley sprigs, plus extra to serve
1 clove garlic, chopped

Put the carrot, celery, onion, bay leaf and peppercorns in a saucepan and cover well with water. Bring to the boil then add the chicken. Simmer for 15 minutes or until the chicken is cooked through. Remove the chicken to a plate and discard the cooking liquid. Cool the chicken in the fridge.

Bring a large saucepan of well-salted water to the boil then add the couscous. Boil until al dente then remove from the heat and drain. Transfer the couscous to a large bowl and toss with the 2 tablespoons of oil.

Slice the chicken and place on top of the couscous. Place the fennel, grapes and olives in another bowl.

Blitz the 100ml oil, vinegar, cumin seeds and herbs with a wand blender or in a food processor until smooth. Taste and season then add to the fennel mix. Spoon the fennel mixture over the chicken and couscous then sprinkle with the extra herbs and serve.