Spicy Chicken with Harissa and Mushrooms

2. Heat the oil in the pan and brown the chicken breasts until nice and golden then remove to a plate.

3. Lower the heat and cook the shallots or onion until soft then add the mushrooms and salt and cook for another 5 minutes until soft.

4. Pour over the wine, add the spices and boil until most of the liquid has reduced off.

5. Stir the harissa into the hot stock until dissolved. Pour 200ml of stock into the mushroom mixture.

6. Return the chicken to the pan, cover and simmer for 15 minutes or until the chicken is done.

7. Meanwhile, pour the rest of the hot stock and harissa over the couscous and leave to absorb. Season with salt and fluff up with a fork.

8. To serve, spoon the couscous on to plates and lay a chicken breast on top. Spoon over plenty of mushroom sauce and garnish with the chopped parsley.