Speedy Harissa & Tomato Chicken With Couscous

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil half a kettle

Chop the chicken breast portions into small, bite-sized pieces

Trim, then chop the green beans in half

Roughly chop the cherry tomatoes

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

Once hot, add the chopped chicken and halved green beans and cook for 3-4 min or until the chicken has browned all over

Whilst the chicken is browning, add the couscous to a heatproof bowl

Add half the chicken stock mix (you'll use the rest later!) and 200ml [400ml] boiled water, give everything a good mix up then cover and set aside

Dissolve the remaining chicken stock mix in 100ml [175ml] boiled water

Stir in the tomato paste and harissa paste (can't handle the heat? Go easy!) – this is your harissa stock

Once the chicken is browned, add the chopped cherry tomatoes and harissa stock to the pan

Cook, covered, for 5-7 min or until the chicken is cooked through (no pink meat!), the sauce has thickened and the tomatoes are starting to break down

Season with a generous grind of black pepper – this is your harissa & tomato chicken

Fluff the couscous with a fork