• Halve and peel the onion. Chop half into small pieces (double for 4p).
• Roughly chop the spinach.
• Drain and rinse the lentils in a sieve.

• Dilute the chicken stock powder 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 chopped onion until softened, stirring occasionally, 3-4 mins.

• Add the chicken to the pan. 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 the harissa, tomato paste, lentils and 150ml water (double for 4p).
• Season with salt, pepper and ½ tsp sugar (double for 4p).
• Simmer until thickened, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Add the spinach and mix until wilted, 1-2 mins.

TIP: Loosen the stew with a splash of water if you feel it's too thick.

• Stir the honey through the lentils then season to taste with salt, pepper and sugar.
• Divide the couscous between bowls.
• Spoon over chicken and lentils.
• Top with a drizzle of yoghurt.