• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
• Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
• Roughly chop the parsley.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken to the pan and season with salt and pepper.
• Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove once cooked.

• Return the pan to a medium-high heat with a drizzle of oil. 
• Once hot, fry green beans and cherry tomatoes until starting to char, 3-4 mins. Stir in the ras-el-hanout and cinnamon and fry for 1 min.
• Add passata, ½ tsp sugar (per 2P) and 2 tbsp water (per 2P). Cover and simmer until the veg is tender, 4-5 mins.
• To finish, mix through the harissa paste, honey and a knob of butter.
• Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.

• Just before serving, toss the chicken through the sauce to coat.
• Mix two-thirds of the parsley into the couscous, fluffing it up as you go. Mix the remaining parsley with the yoghurt.
• Divide the herby couscous between deep plates or bowls.
• Top with the chicken and veg.
•  Finish with a drizzle of parsley yoghurt.