Fill and boil your kettle. Tip the couscous into a heatproof bowl and cover with 200ml hot water from the kettle. Add a pinch of salt, cover with a plate and set aside to soak.

Warm a frying pan on a medium heat for 2 mins then tip in the flaked almonds. Toast for 2-3 mins, shaking the pan regularly till they are golden and nutty smelling. Tip out onto a plate.

Place the pan back on a medium heat then pour in 1 tbsp olive oil. Add the diced chicken leg and fry for 5 mins, turning once, till golden on most sides.

While the chicken cooks, peel and chop the sweet potatoes into bite-sized chunks.

When the chicken has cooked for 5 mins, add 1 tsp harissa paste and stir. Add the sweet potatoes and pour in the tin of cherry tomatoes. Top up with 100ml hot water from the kettle and add a pinch of salt. Cover and simmer for 10 mins till the chicken is cooked through and the sweet potatoes are tender.

Roughly chop the baby leaf spinach. After 10 mins stir through the chicken to slightly wilt it.

Fluff the couscous with a fork and stir through half the toasted almonds. Taste the chicken and add more salt or some black pepper if you think it needs it. Scoop the couscous into a couple of warmed bowls and top with the chicken and plenty of sauce. Scatter over the remaining toasted almonds to serve.