Ingredients

Lemon and chilli chicken

• 1 lemon, rind finely grated and juiced
• 2 garlic cloves, crushed
• 1 1/2 tablespoons harissa paste
• 1 tablespoon extra virgin olive oil
• 8 chicken thigh fillets

Couscous

• 2 cups chicken stock
• 2 1/2 cups couscous
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 1 green onion, chopped
• 1 cinnamon stick
• 2 teaspoons ground cumin
• 400g can chickpeas, drained, rinsed
• 100g green beans, trimmed, halved
• 1 cup fresh coriander sprigs
• 2 tablespoons flaked almonds, toasted
• Lemon wedges, to serve
• Plain Greek-style yoghurt, to serve

Method

• Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with sides with baking paper. Combine lemon rind and juice, garlic, harissa and oil in a bowl.
• Step 2 Place chicken, in a single layer, on prepared tray. Spoon over lemon mixture. Season well with salt and pepper. Roast for 40 minutes or until chicken is browned and cooked through.
• Step 3 Place stock, 1/2 cup water, couscous, carrot, zucchini, onion, cinnamon stick, cumin, chickpeas, beans and halved chicken in a large, deep non-stick frying pan (see note). Season with salt and pepper. Cover. Bring to the boil over high heat. Reduce heat to low. Cook, without stirring, for 5 minutes or until liquid is absorbed and chicken is heated through. Remove from heat.
• Step 4 Sprinkle with coriander and almonds. Serve with lemon wedges and yoghurt.