You can make this is minutes and eat it hot or cold. Vegetarians can replace the chicken with tofu or eggs.


  • 250g/9oz couscous

  • Finely grated zest of ½ lemon

  • Good-quality stock cube or 1 ½ tsp bouillon powder, preferably Marigold

  • 1 tbsp olive oil

  • 400ml/14fl oz boiling water

  • 2 spring onions, shredded

  • 2 large tomatoes, cored, deseeded and roughly chopped

  • 1-2 tsp Harissa paste

  • 400g/14oz cooked chicken, cut into bite-sized pieces


  • 1.

    Make the couscous by stirring the couscous, lemon zest and bouillon powder together and pouring over the olive oil and boiling water. Cover loosely with cling film and leave to stand for 10 minutes, fluffing up occasionally with a fork.

  • 2.

    Meanwhile, make the lemon chicken by mixing the spring onions, tomatoes and harissa till blended.  Stir in the chicken. Arrange the couscous and the chicken side by side on plates.

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