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Ingredients:

• 2 chicken legs/breasts
• 1 tsp harissa spice or paste
• 1 tbsp Rapeseed oil
• 3 bell peppers (1 of each colour chopped roughly)
• Half a squash or pumpkin such as butternut squash
• 1 red onion roughly chopped
• 2 garlic cloves bashed
• 1 tbsp rapeseed oil
• Salt and pepper to season
• 100g cous cous
• 1 tsp of ras el hanout
• 1/4 gel pot of chicken stock filled to 250ml of water
• Handful of fresh chopped herbs i.e fennel fronds/ green fennel, parsley and mint
• Handful of sultanas and raisins
• Handful of chopped almonds
• A drizzle of pumpkin oil to finish

Method:
• Marinate chicken with harissa and garlic for a couple of hours or overnight
• Pop into a preheated at 190c for about 15 minutes
• Place all peppers, onion and garlic and place into the oven also to cook for 15 minutes or until cooked.
• After 10 minutes place your cous cous into a bowl, cover with stock and ras el hanout and cover with foil, set aside.
• Once your chicken and veg is cooked stir almonds, fruit and herbs into the cous cous, mix the veg through.
• Serve the chicken on top of the cous cous and drizzle with Pumpkin oil.