Vickys Chicken & Squash with Cous Cous

• 2 tbsp harissa paste, recipe link below
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 red onions, peeled and sliced
• 2 skinless chicken breasts cut into bite-sized chunks
• 1 small butternut squash cut into 1cm chunks
• 800 grams canned plum tomatoes (2 x 400g cans)
• 140 grams corn cous cous
• 1 zest and juice of 2 lemons
• 200 grams halved cherry tomatoes
• 1 small handful of coriander, roughly chopped

1. Put a heavy pan or crockpot on the stove over a medium low heat.
2. You need one with a lid.
3. To be more in the spirit of things, use a tagine
4. Add the harissa, spices and onions with a dash of oil and cook gently for around 10 minutes until softened
5. Add the chicken and brown for 8 - 10 minutes
6. Add the squash and cook for a further 5 minutes.
7. Add a splash of water if it starts to stick
8. Add the canned tomatoes and using a can, measure a half can of water and add that in too.
9. Cover and simmer for 25 minutes
10. Stir through and add the lemon zest & juice, cherry tomatoes and couscous
11. Season, take off the heat and put the lid on the pot.
12. Let it stand for 10 minutes
13. Just before serving stir through the chopped coriander

harissa paste, ground cumin, ground coriander, red onions, chicken breasts, butternut, tomatoes, corn, lemons, tomatoes, handful of coriander

Taken from cookpad.com/us/recipes/337550-vickys-chicken-squash-with-cous-cous (may not work)