COOK WITH COUSCOUS

Make the most of this cheap storecupboard staple

Serves 4 Prep 15 mins plus standing Cook 45 mins

2 tbsp harissa paste

1 tsp each ground cumin and ground coriander

2 red onions, halved and cut into thin wedges

2 skinless chicken breasts, cut into bite-sized chunks

1 small butternut squash, cut into 1cm chunks

2 x 400g cans tomatoes

2 lemons, zested and juiced

200g cherry tomatoes, halved

140g couscous small bunch coriander, roughly chopped

1 Heat a large, non-stick casserole dish or pan on the hob. Add the harissa paste, spices and onions, stir and cook gently for 10 mins until soft. Add the chicken and brown for 5-10 mins. Add the squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.

2 Tip the canned tomatoes into the pan with 1/2 can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve. PER SERVING 283 kcals, fat 3g, saturates 1g, carbs 42g, sugars 16g, fibre 6g, protein 25g, salt 0.5g