Spiced Chicken with Herb Cous Cous

4 chicken breasts, each about 125g
2-3 tsp harissa or other thick chilli paste
300g cous cous
1 red onion, peeled and finely chopped
250ml hot chicken stock
grated zest and juice of 1 lemon
2 ripe tomatoes, roughly chopped
300g feta cheese, crumbled into small pieces
20g parsley, roughly chopped
30g coriander, roughly chopped
3 tblsp olive oil
sea salt and freshly ground black pepper
1 lime, cut into wedges, to serve

1. Preheat the grill to medium. Deeply slash the skin side of the chicken, then rub the harissa into each breast, making sure it goes into the slashes.

2. Arrange the chicken skin-side down on a foil-lined grill pan. Cook under the grill for 6-7 minutes on each side or until cooked through with a crisp skin.

3. Place cous cous and red onion in a large heatproof bowl and pour over the hot stock and lemon juice. Leave to soak for 10 minutes until all the liquid has been absorbed.

4. Break up the cous cous with a fork, then stir through the tomatoes, feta, lemon zest, herbs and olive oil. Add salt and pepper to taste.

5. Place the chicken and warm cous cous on warm plates and add a lime wedge on the side.

From Silvana Franco's Simple Ways to Success. The cous cous would be nice as a side dish or salad.