Chicken Tagine with Saffron Pearl Couscous

Steps

1. a small pot of water to the boil.
2. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook onion and garlic for about 2 minutes, until softened. Add tagine spice mix and cook, stirring continuously, for about 1 minute, until fragrant.
3. Add chicken to pan and cook for about 1 minute, stirring until coated in spices. Add tomatoes, water, honey and salt to pan and mix well. Bring to a simmer, reduce heat to low and cook for about 20 minutes, until thickened and reduced.
4. Cut courgette in half lengthways and slice 1cm on an angle. Thinly slice spinach. When tagine has 10 minutes cook time remaining, add saffron, salt and couscous to pot of boiling water and cook for 6-8 minutes, until just tender. Drain couscous well, return to pot (off heat) and set aside.
5. When tagine has 2 minutes cook time remaining, add courgette and cook for remaining 2 minutes until tender. Remove from heat and add spinach. Stir through until wilted and season with salt and pepper.
6. In a small bowl combine all honey yoghurt ingredients and set aside. Add first measure of sumac pistachio blend, olive oil and lemon juice to couscous and fold through. Season with pepper.
7. spoon saffron pearl couscous onto one side of each bowl, place chicken tagine next to couscous and dollop with honey yoghurt. Top with almonds and parsley and sprinkle over remaining sumac pistachio blend.