Pour 2 tsp olive oil into a large pan and warm over a medium-high for 2 mins. Add the chicken mini fillets and season with a pinch of salt and pepper. Fry for 3-4 mins on each side, till golden brown.

While the chicken cooks, peel and finely chop the onion. Scoop the chicken out of the pan and onto a plate. Reduce the heat under the pan to medium and slide in the onion with 4 tbsp cold water. Fry for 5-6 mins, stirring often, till slightly softened.

While the onion fries, dice the tomatoes. Peel the garlic and crush or finely grate it. Drain and rinse the lentils with cold water. Fill and boil your kettle.

Slide the garlic into the pan and add ½-1 tsp harissa paste (it’s hot, so use as much or little as you prefer). Cook and stir for 1 min.

Add the tomatoes to the pan and fry for 5 mins, stirring often, till they start to break down. Stir in the lentils and chicken and pour in 250ml boiling water. Bring to a simmer, pop on a lid and cook for 15 mins, stirring every now and then.

While the veg simmer, tip the couscous into a heatproof bowl. Pour over 150ml boiling water from the kettle and swirl with a fork. Cover the bowl with a plate and set aside for 10 mins to soak up the water and become tender.

Pick the mint leaves off their sprigs and finely slice them.

Stir the baby leaf spinach into the lentils just wilt it. Taste and add more salt or pepper if needed. Fluff the couscous with a fork and divide it between 2 warm plates. Top with the chicken and lentils, garnish with mint leaves and serve.