Harissa Chicken Tray Bake with Herby Couscous

Preheat oven to 200°C. Peel and cut onion into wedges. Zest lemon and cut into wedges. Half cherry tomatoes. Pick parsley and mint and roughly chop, discarding stems. Roughly chop zucchini. Mix harissa and honey with juice from half a lemon. Boil a kettle of water.

Coat chicken and veg in harissa, honey and lemon mix. Arrange on a lined tray and season with salt. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the veg is tender

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and add most of the parsley and mint (keeping some for garnish). Season with salt and pepper to taste.

Divide couscous and roasted veg between plates. Top with chicken and garnish with remaining herbs. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and cut onion into wedges. Zest lemon and cut into wedges. Half cherry tomatoes. Pick parsley and mint and roughly chop, discarding stems. Roughly chop zucchini. Mix harissa and honey with juice from half a lemon. Boil a kettle of water.

Coat chicken and veg in harissa, honey and lemon mix. Arrange on a lined tray and season with salt. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the veg is tender

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and add most of the parsley and mint (keeping some for garnish). Season with salt and pepper to taste.

Divide couscous and roasted veg between plates. Top with chicken and garnish with remaining herbs. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and cut onion into wedges. Zest lemon and cut into wedges. Half cherry tomatoes. Pick parsley and mint and roughly chop, discarding stems. Roughly chop zucchini. Mix harissa and honey with juice from half a lemon. Boil a kettle of water.

Coat chicken and veg in harissa, honey and lemon mix. Arrange on a lined tray and season with salt. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the veg is tender

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and add most of the parsley and mint (keeping some for garnish). Season with salt and pepper to taste.

Divide couscous and roasted veg between plates. Top with chicken and garnish with remaining herbs. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and cut onion into wedges. Zest lemon and cut into wedges. Half cherry tomatoes. Pick parsley and mint and roughly chop, discarding stems. Roughly chop zucchini. Mix harissa and honey with juice from half a lemon. Boil a kettle of water.

Coat chicken and veg in harissa, honey and lemon mix. Arrange on a lined tray and season with salt. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the veg is tender

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and add most of the parsley and mint (keeping some for garnish). Season with salt and pepper to taste.

Divide couscous and roasted veg between plates. Top with chicken and garnish with remaining herbs. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and cut onion into wedges. Zest lemon and cut into wedges. Half cherry tomatoes. Pick parsley and mint and roughly chop, discarding stems. Roughly chop zucchini. Mix harissa and honey with juice from half a lemon. Boil a kettle of water.

Coat chicken and veg in harissa, honey and lemon mix. Arrange on a lined tray and season with salt. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the veg is tender

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and add most of the parsley and mint (keeping some for garnish). Season with salt and pepper to taste.

Divide couscous and roasted veg between plates. Top with chicken and garnish with remaining herbs. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and cut onion into wedges. Zest lemon and cut into wedges. Half cherry tomatoes. Pick parsley and mint and roughly chop, discarding stems. Roughly chop zucchini. Mix harissa and honey with juice from half a lemon. Boil a kettle of water.

Coat chicken and veg in harissa, honey and lemon mix. Arrange on a lined tray and season with salt. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the veg is tender

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and add most of the parsley and mint (keeping some for garnish). Season with salt and pepper to taste.

Divide couscous and roasted veg between plates. Top with chicken and garnish with remaining herbs. Serve any remaining lemon wedges on the side. Enjoy!