• Boil a half-full kettle.
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken, 8-10 mins.
• Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, put the couscous in a bowl.
• Pour in the boiled water (see pantry), stir in half the veg stock paste. 
• Cover tightly with cling film. Set aside for 10 mins.

• In another bowl, combine the cider vinegar, sugar and olive oil (see pantry for both).
• Season with salt and pepper.
• Add the harissa (add less if you'd prefer things milder), remaining veg stock paste, tomato puree, honey and water (see pantry) to the chicken. TIP: Put hardened honey into hot water for 1 min.
• Simmer, 2-3 mins.
• Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.

• Fluff up the couscous and stir in the dressing. Share between your bowls.
• Top with the harissa chicken and spinach.
• Crumble over the cheese.

Enjoy!