2. Pour over the hot vegetable stock, stir well then cover and leave to stand for 5 minutes. To cook your couscous, pour it into a large bowl and cover it in boiling water and leave this to absorb fully. Fluff up the couscous with a fork then stir in the chick peas and 1 of the carrot and beetroot pots. Harissa and Chicken Heat olive oil in a small pot over medium-high heat.

Drizzle the chicken with a tablespoon or two of cooking oil and a generous sprinkle of salt. Roughly cut your chicken thighs into chunky strips and whack them in a bowl with 4 tbsp yoghurt and 3 tsp of harissa paste. Rub the chicken skin with the cooking oil and 1 or 2 tablespoons of harissa paste, depending on how spicy you’d like it to be. Season this with salt and pepper, then massage the mixture into the chicken. Cover this with a … Next, add red onion, jalapeno pepper, and garlic.

1. Place the couscous and harissa paste in a large bowl. Arrange the sliced onions at the bottom of a roasting pan, Dutch oven or a large oven-safe skillet. Once absorbed, run a fork through the grains, separating them and fluffing it up. 3. Saute until onion and pepper have softened, about 5 minutes.

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