Roughly cut your chicken thighs into chunky strips and whack them in a bowl with four tbsp yoghurt and three tsp of Harissa paste. Season this with salt and pepper and then massage the mixture into the chicken.

To cook your couscous, pour it into a large bowl and cover it in boiling water, cover with a chopping board or tea towel and leave this to absorb fully. Once absorbed, run a fork through the grains, separating them and fluffing it up. Re-cover this with a chopping board or a tea towel for five minutes.

Heat a healthy glug of oil in a frying pan over medium heat and then pop the chicken in, stirring occasionally and leaving to cook for around 12 minutes.

Finely dice the onion, leek and celery and crush the garlic.

Heat some oil in a pan and cook the onion, leek, celery and garlic until cooked through but still crunchy.

Remove from the pan and place in a bowl and toss through the spices, lemon juice and lemon zest and set aside.

Toss the cous cous with the cooked vegetables

Finely chop the herbs and tossing well to combine. Drizzle with a little olive oil and season with salt and pepper.

Plate up a portion of couscous, top with your finished chicken, and dollop on some yoghurt and Harissa. To garnish, sprinkle a few more of your chopped herbs over it, add a squeeze of lime, and you’re done!