Cut the chicken breast into flat slices and marinade with the lemon, garlic, herbs, yogurt and seasoning. Allow the chicken to marinade for at least 30 minutes in a refrigerator. Grill when ready to serve. Roll the bacon around the asparagus and pan fry gently in butter. To make the fried brie, cut the cheese into the desired wedges, roll into the flour. Beat the egg with the flours, dilute with enough sparkling water to obtain a batter thick enough to coat the back of a spoon. Dip the cheese in and deep fry in hot oil until crispy. For the mushroom quiches, prepare the couscous according to packet instructions. Next beat in the 2 spoons of butter 1 egg and the flour, press this mixture into individual, greased oven proof dishes. Chop the leek and mushrooms and cook in butter until soft, season well and allow cooling. Beat in the yolks, cream, parsley and cheese. Pour into the couscous cases. Bake for 20 minutes until mixture is set. Serve the quiche with the grilled chicken, fried brie and asparagus tips