Put the couscous in a receptacle and pour over it double its volume of boiling water. Cover and leave for a few minutes until the water is absorbed. Then stir with a fork to separate the grains.
Wash the courgette, pepper, onion and tomato and dice them very finely.
Heat a splash of oil in a frying pan and sauté the vegetables with a pinch of salt and pepper until they are “al dente”.
Mix the sautéed vegetables with the couscous, chopped parsley, lemon zest and juice, the spices, the pardina lentils and the shredded chicken. Dress with olive oil and salt.
Heat the pita breads, open them and fill with the mixture. Serve