Spicy Moroccan Chicken with Lemon Couscous

Ingredients

• 1 tbsp olive oil
• 1 large red onion, sliced
• 2 tsp cumin seeds
• 2 garlic cloves, finely chopped
• 2 tbsp harissa paste
• 400g portion cooked, shredded chicken with 300ml gravy, defrosted (see Roast chicken with speedy gravy recipe)
• 400g can chopped tomatoes
• 1 tsp caster sugar
• 400g can chickpeas, drained and rinsed
• Squeeze of lemon juice
• 6 tbsp natural yogurt
• Small handful fresh coriander leaves, chopped

Preparation

1. 1Gently heat the oil in a casserole over a medium-high heat, add the onion and cumin and fry for 3-4 minutes. Add the garlic and fry for 1 minute. Stir in the harissa and fry for 1 minute. Add the chicken, gravy, romatoes, sugar and chickpeas.
2. 2Season, bring to the boil and simmer for 5 minutes. Stir in the lemon juice, yogurt and coriander.
3. 3Meanwhile, put the couscous in a large bowl, add the lemon zest and juice, and the oil. Season and stir, add enough stock to cover by 1cm, then cover with cling film for 5 minutes. Fluff up, stir in the mint and almonds and serve with the chicken.