Harissa Chicken, Roast Veg Couscous & Saffron 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 saffron to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and set aside to infuse

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

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

Peel and finely chop (or grate) your garlic

Chop your chicken breast strips 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 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!)

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