Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken onto one side of a baking tray, drizzle with oil, sprinkle over half the chermoula spice mix and season with salt and pepper.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim, core and cut the pear into 8 wedges (no need to peel). Halve the baby plum tomatoes. Trim the courgette and slice into 1cm thick rounds.

When the chicken has 15 mins remaining, add the pear wedges and baby plum tomatoes to the same tray. Drizzle with oil, season with salt and pepper, sprinkle over the remaining chermoula, then toss together.

Return to the oven for the remaining roasting time, 12-15 mins.

Meanwhile, boil a half-full kettle.

Put the couscous in a large bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.

While the couscous cooks, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then remove from the heat.

While everything cooks, zest and cut the lemon into wedges.

In a small bowl, mix together half the juice from the lemon, the honey (see pantry for amount) and harissa paste (add less if you'd prefer things milder). Season with salt and pepper.

When the couscous is cooked, fluff up the grains with a fork and stir through the lemon zest.

When the chicken is cooked, cut widthways into 2cm thick slices.

Share the couscous between your serving bowls.

Spoon over the charred courgette and chermoula roast veg. Top with the sliced chicken.

Spoon over the harissa-lemon dressing and crumble over the Greek style salad cheese.