Marinade chicken thighs and lentils in a spicy harissa sauce and enjoy with our herby couscous on the side. Top with smashed olives, yogurt and almonds
Nutrition: Per serving
Heat the oil in a deep frying pan with a lid over a medium heat. Fry the chicken for 2-3 mins on each side until golden. Remove from the pan. Add most of the onion with a pinch of salt. Fry for 10 mins until soft, then stir in the garlic and harissa. Fry for 2 mins until fragrant. Tip in the tomatoes, half-fill the can with water, swill a few times, then add to the pan. Stir in the lentils with their water. Bring to a simmer, nestle the chicken back into the pan, lower the heat to low-medium, add the lid so it’s half covered, and simmer for 35-40 mins until the chicken is tender. Shred the meat into the sauce with two forks. Simmer uncovered for a few minutes to thicken the sauce if you need to. Season to taste.
Pour boiling water over the couscous until just covered, then top with a plate and leave to steam for 6-8 mins until tender. Fluff it up with a fork, then stir in most of the herbs, lemon juice and olive oil along with some seasoning.
Bash the olives with the side of your knife to crush them roughly. Stir in the remaining olive oil, lemon juice and herbs. Spoon the couscous into bowls. Spoon over the harissa chicken. Pile on the smashed olives, remaining red onion, the yogurt and almonds.
