Harissa Chicken Tray Bake with Pearl Couscous
Serves 4
- 500 g chicken thigh fillets
- 3 tbsp harissa paste
- 3 tbsp extra virgin olive oil
- 3 tbsp honey
- 0.25 tsp salt
- 1.25 cup vegetable stock
- 1 cup raw pearl couscous
- 1 red capsicum, sliced
- 400 g tin chickpeas, drained
- 1 lemon, halved
- .25 cup pine nuts, toasted
- .5 cup parsley, roughly chopped
