Harissa Chicken, Roast Veg Couscous & Paprika Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) then chop into large, bite-sized pieces

Top, tail and chop your courgette[s] into bite-sized pieces

Peel and chop your red onion[s] into wedges

Add the chopped vegetables to a baking tray (use tin foil to avoid mess!) and scatter with your ground coriander, a generous pinch of salt and a generous drizzle of olive oil

Put the tray in the oven for 15-20 min or until the vegetables are softened and starting to brown

Meanwhile, add your ground paprika to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and set aside to infuse

While the ground paprika infuses, add your couscous to a heatproof bowl with 200ml [300ml] [400ml] boiled water and your sultanas, cover and set aside until all of the liquid has been absorbed

Add your natural yoghurt to the infused ground paprika water with a pinch of salt and mix to combine – this is your paprika yoghurt

Peel and finely chop (or grate) your garlic

Chop your chicken into small bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped chicken with a pinch of salt and pepper and cook for 10 min until browned

Add your ground sumac, chopped garlic, harissa paste (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] water and cook for 1-2 min further or until the chicken is cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Meanwhile, strip your mint leaves from their stems and chop roughly, discard the stems

Chop your coriander finely, including the stalks

Fluff the couscous with a fork and mix through the roasted vegetables, half the chopped mint and coriander (save the rest for garnish!) and a drizzle of olive oil – this is your roast veg couscous