• Boil a half-full kettle.
• Put the couscous in a bowl.
• Pour in the boiled water (see pantry), stir in the chicken stock paste, then cover tightly with cling film. Set aside, 8-10 mins.

• 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.
• Add the tomato puree and roasted spice and herb blend. Cook, 1 min.

• Stir in the harissa (add less if you'd prefer things milder), red wine stock paste, honey and water (see pantry). TIP: Put hardened honey in hot water for 1 min. Simmer, 2-3 mins.
• Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.

• Share the couscous between your bowls.
• Top with the chicken.
• Add a dollop of yoghurt.

Enjoy!