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Available for over a year

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.