• Halve and peel the onion. Chop into small pieces.
• Roughly chop the spinach.
• Drain and rinse the lentils in a sieve.

• Dilute half the stock with 200ml boiling water (500ml for 4p).
• Add the couscous to a bowl.
• Pour in the stock, cover tightly with a plate or cling film and leave aside for 10 mins or until ready to serve.

• Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the onion until softened, stirring occasionally, 3-4 mins.

• Add the chicken to the onion. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper then fry until golden brown on the outside, 3-4 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

• Add tomato paste, remaining stock, lentils and 200ml water (double for 4p).
• Season with salt, pepper and ½ tsp sugar (double for 4p).
• Cover and simmer until thickened, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Stir in harissa paste, honey, spinach and a knob of butter. Mix until the spinach is wilted, 1-2 mins.
• Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel it's too thick.

• Divide the couscous between bowls.
• Top with the chicken and lentils.
• Finish with a drizzle of yoghurt.