Slice the chicken thighs into chunky strips and place into a large mixing bowl. Add the yoghurt and harissa paste. Season with salt and freshly ground black pepper. Mix well, massaging into the chicken pieces to completely coat. Set aside. Cover with cling film and chill in the fridge if making in advance.

Next, cook your couscous: put the couscous in a large bowl and pour over the boiling water. Cover with a chopping board or tea towel and set aside for 10-15 minutes - or until fully absorbed. Once all the liquid has been absorbed, run a fork through the grains, separating them and fluffing it up. Re-cover with a chopping board or a tea towel for 5 minutes.

For the chicken: add a generous glug of olive oil to a medium-sized non-stick frying pan and set over medium heat. Add the marinated chicken strips and cook for about 12 minutes, stirring occasionally, until cooked through.

Meanwhile, add another generous glug of olive oil to a separate medium-sized non-stick frying pan and set over medium heat. Add the onion, leek and celery and cook for about 5-7 minutes, stirring occasionally, or until cooked but still crunchy. Add the garlic and cook for a further minute.

Remove the pan from the heat and stir in the ground cumin and coriander, followed by the zest and juice of a lemon.

Tip the vegetables into the couscous and fold through.

For the herby drizzle, add the freshly chopped parsley and mint to a bowl then season with salt. Add a little olive oil and stir, until it's a drizzling consistency.

For the harissa yoghurt: in a small bowl, mix together the yoghurt and harissa, to taste.

To serve: add a portion of couscous to each plate. Top with the harissa chicken and a dollop of harissa yoghurt. Top with the herby drizzle. Serve with wedges of lime. Enjoy!