This spicy harissa-baked chicken with Mediterranean couscous and the fresh taste of tzatziki, combines flavours of Morocco and Greece to make a simple yet tasty meal for two.
Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl mix the harissa with the vinegar and some seasoning.
Add the chicken and onions and turn to coat in the mixture. Transfer to a large roasting tin and cook for 25 minutes, stirring halfway through. Add the peppers, almonds and parsley, and continue cooking for a further 10 minutes.
Meanwhile, for the tzatzki, put the cucumber, mint sauce and yogurt in a bowl; mix well.
Cook the couscous following the packet instructions. Serve with the chicken and tzatziki.
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