Spicy Moroccan Chicken with Lemon Couscous Recipe

Ingredients

1 tablespoon olive oil
1 large red onion, sliced
2 teaspoons of cumin seeds
2 cloves of garlic, finely chopped
2 tablespoons harissa paste
400 g portion of shredded cooked chicken with 300 ml of sauce, thawed (see recipe Roast Chicken with Quick Sauce)
400 g crushed tomatoes
1 teaspoon caster sugar
400 g canned chickpeas, drained and rinsed
Squeezed lemon juice
6 tablespoons plain yogurt
Small handful of fresh coriander leaves, chopped

For the lemon couscous

Gently heat the oil in a casserole over medium-high heat, add the onion and cumin and sauté for 3-4 minutes. Add the garlic and sauté for 1 minute. Add the harissa and sauté for 1 minute. Add chicken, sauce, tomatoes, sugar and chickpeas.
Season, bring to the boil and simmer for 5 minutes. Stir in lemon juice, yogurt and cilantro.
Meanwhile, put the couscous in a large bowl, add the lemon zest and juice, and the oil. Season and stir, add enough stock to cover by 1cm, then cover with cling film for 5 minutes. Stir, stir in the mint and almonds and serve with the chicken.