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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
300 ml vegetable stock
1 cup raw pearl couscous
1 red capsicum, sliced
400 g tin chickpeas, drained
1 lemon, halved
0.25 cup pine nuts, toasted
0.5 cup parsley, roughly chopped
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