I found this in a Delicious magazine. The rich red capsicum sauce looked great alongside the golden tones of the couscous. I felt like it may look better than it tasted, but gladly I was wrong.

Ingredients – Serves 2

• 3 tbsp olive oil
• 1 brown onion, chopped
• 5 garlic cloves, finely chopped
• 3 red capsicums cut into 2cm pieces
• 6 skinless chicken thigh fillets halved
• 2 tsp harissa
• 150g couscous
• 1 400g can of chickpeas, drained and rinsed
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• 1 lemon
• 60g flakes almonds
• Handful of flat-leaf parsley leaves

Heat 2 tbsp of oil over medium heat and add the onion and garlic, stirring for 3-4 minutes until softened. Add the capsicum and chicken and cook for about 10 minutes until the chicken is golden. Combine the harissa with 150ml of water in a small bowl before stirring into the chicken mix. Bring the mix to a simmer and reduce heat and cover and cook for about 30 minutes.

Remove the chicken, and blend the sauce in a food processor until smooth before returning to the pan again with the chicken. Cook for a further 10-15 minutes until the sauce has thickened.

In the meantime, cook the couscous according to packet instructions – fluff up, add juice of half the lemon, cut the other half into wedges and set aside. Heat 1 tbsp oil in a frying pan, add the chickpeas and cook for a few minutes until golden (ensure they are not wet before doing so). Add the spices to the pan, combine and cook for another 2 minutes until fragrant.

Transfer to a dish with the couscous and scatter with the toasted flaked almonds and parsley. Serve beside the chicken with lemon wedges.