Cut each chicken fillet into six slices and put in a non-metallic bowl with the olive oil, lemon juice, garlic, spices and harissa. Combine everything thoroughly. Cover and leave to marinate for 30 minutes if you can. When ready to cook, reconstitute the couscous according to pack instructions. When it is ready, stir in the raisins and the parsley. Keep warm. Meanwhile, heat a griddle pan or the grill. Arrange the chicken pieces on the pan or under the grill on the rack. Cook for 3 minutes then turn over with tongs and cook for a further 2 minutes until cooked through with no pink showing. Serve with the couscous.
Tip - Try serving each portion with a large mixed leaf salad with 1 tbsp light French dressing.
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