Start with the preparation of the couscous, cook the garlic together with the dried chilli flakes and 1 tablespoon of olive oil in a saucepan. Add the tomato paste and the sundried tomatoes and pour in the chicken stock. Bring to the boil and remove from the heat; add the couscous, cover and let stand for 5 minutes. Fluff the couscous with a fork and crumble in a few of the feta cheese. To prepare the chicken, hold the chicken breast flat with the palm of your hand on a chopping board. Cut flat, thin slices with a sharp knife. Season the chicken slices with salt and pepper, take a spoon of couscous each and spread on every slice of chicken breast. Roll tightly and skewer with the kebab sticks. Grill the chicken until cooked through. For the salad, cut the cucumber, melon and feta cheese into bite size cubes. Season and marinade with the fresh herbs, tapenade and olive oil. Serve the grilled chicken accompanied with the melon salad.