a) Peel and grate the garlic (or use a garlic press).

b) Add the water for the couscous (see pantry for amount), chicken stock paste and garlic into a saucepan and bring to the boil.

c) When boiling, remove from the heat. Stir in the couscous and zhoug style paste (add less if you'd prefer things milder).

d) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.

b) Once hot, add the chicken and sprinkle over the ras el hanout (add less if you'd prefer things milder). Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While the chicken cooks, halve, peel and thinly slice the shallot.

b) Trim the courgette, then quarter lengthways. Cut into 1cm chunks.

c) Zest and halve the lemon (see ingredients for amount).

a) When the chicken is cooked, transfer it to a bowl. Pop your (now empty) frying pan back on medium heat with a drizzle of oil if needed.

b) Once hot, add the courgette and shallot to the pan. Season with salt and pepper, then fry until softened, 3-4 mins.

c) Add the chicken back into the pan and stir together with the veg, then cook for 2 mins more.

a) Fluff up the cooked couscous with a fork.

b) Add the couscous to the chicken and veg pan and stir through with the lemon zest until combined. 

c) Taste and add salt and pepper if needed.

a) Spoon the chermoula chicken and couscous into your bowls.

b) Top with a dollop of yoghurt.

c) Serve with the remaining lemon cut into wedges for squeezing over.

Enjoy!