• 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 stock powder in 200ml boiling water (500ml for 4p).
• Add the couscous to a bowl.
• Pour the stock into the bowl, cover 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 pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Season with salt and pepper then fry until golden brown, 3-4 mins.

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

• Add the harissa, garam masala, tomato paste, lentils and 150ml water (double for 4p) to the pan. Season with salt and pepper and ½ tsp sugar (double for 4p).
• Simmer until thickened, 8-10 mins.
• Stir through the spinach and cook until wilted, 1-2 mins. Season to taste with salt, pepper and sugar.

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

• Fluff up the couscous with a fork and stir through pine nuts.
• Divide the couscous between bowls.
• Serve the chicken and spinach lentils alongside.