One Pan Chicken Couscous

Halve the shallot lengthways, peel and thinly slice into half moon shapes. Halve the red pepper, remove the core and thinly slice. Peel and grate the garlic (or use a garlic press). Put the chicken stock pot into a measuring jug and pour in the boiling water (amount specified in the ingredient list). Stir to dissolve the stock pot.

Heat a large frying pan on medium high heat. Once hot, add the chicken thighs and fry until cooked, 10-12 mins. Turn every 3 mins to ensure it browns evenly, you want it to be nice and crispy on the outside! Tip: Fry in two batches if your frying pan is small, you dont want it to stew. Once cooked, remove the chicken from the pan to a plate and leave to the side. Tip: The chicken is cooked when no longer pink in the middle.

Put your frying pan back on medium high heat with a drizzle of oil, the shallot and pepper. Cook until soft, 5 mins. Turn the heat to medium and add the garlic, turmeric and remaining ras el hanout. Cook for 1 minute, then add the stock (from step 2), couscous and raisins. Stir, bring to the boil, then put the chicken on top of the couscous. Remove from the heat, cover with a lid or foil and leave to the side for 15 mins.

While the couscous is absorbing the stock, pull the mint leaves off their stalks. Discard the stalks and finely chop the leaves. Stir the mint into the Greek yoghurt along with a small pinch of salt and black pepper. Stir together. Squeeze the lemon into a bowl and add a drizzle of oil, a pinch of salt and black pepper. Add a pinch of sugar if you have some. Mix together.