Harissa Chicken and Pearl Couscous Salad

Meanwhile, halve, peel and thinly slice the red onion. Halve the lemon. Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Cut the dried apricots into small pieces. 

Pop half the onion into a small bowl. Add a squeeze of lemon, a pinch of salt and the sugar for the pickle (see pantry for amount). Mix and set aside to pickle.

In a large bowl, combine the olive oil for the dressing (see pantry for amount) with two thirds of the harissa. Squeeze in the remaining lemon juice.

Bring a medium saucepan of water to the boil with ½ tsp salt.

When boiling, add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-16 mins.

Once cooked, drain in a colander and pop it into the harissa dressing bowl. Toss to coat.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the bell pepper and remaining onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the apricots, sugar and water for the onions (see pantry for both amounts) and cook until caramelised, 2-3 mins more.

Once cooked, add the onion and apricots to the pearl couscous bowl and mix well. Clean out the frying pan.

Next, put the dried mint and Greek style yoghurt in a bowl.

Season with salt and pepper and mix well.