Harissa Chicken Bowls

Preheat a fan‑assisted oven to 400°F (390°F).

In a large mixing bowl combine the chicken strips, crushed garlic, ½ lemon’s juice, mayonnaise, rose harissa, and a generous pinch of salt; toss until the chicken is evenly coated.

Transfer the coated chicken to a non‑stick roasting tin, spreading it out in a single layer.

Roast the chicken for 18–20 minutes, or until the pieces are cooked through, juicy, and lightly charred on the edges.

While the chicken is roasting, place the couscous in a medium bowl, season with salt and pepper, then pour in warm water until the liquid level is about 0.5 cm above the couscous.

Cover the bowl tightly with cling film and let the couscous steam for 10 minutes; then fluff with a fork and stir in the finely chopped soft herbs.

In a separate small bowl whisk together the juice of the remaining 2 lemons, olive oil, Dijon mustard, the extra crushed garlic, and a pinch of salt and pepper to create the dressing; taste and adjust seasoning as needed.

Combine the chopped cucumber, tomatoes, and red onion in a mixing bowl; drizzle with a portion of the dressing and toss to coat the vegetables.

Lightly drizzle a little of the remaining dressing over the fluffed couscous and fold gently to incorporate.

To assemble, divide the herb‑infused couscous among four serving bowls, top each with the cucumber‑tomato salad, then drizzle a bit more dressing over the salad.

Finally, place the roasted harissa chicken on top of each bowl, spooning any pan juices over the chicken for extra flavor.

Serve immediately, optionally with extra lemon wedges or fresh herbs for garnish.