Fill your kettle and boil it. Chop the chicken breast mini fillets into bite-sized chunks. Put a mediumsized pan on a medium heat for 1 min, then add ½ tbsp olive oil and the chicken. Fry for 4-5 mins, turning once or twice, till the chicken is browned all over.

While the chicken fries, peel and finely chop the onion. When the chicken has browned, add another ½ tbsp oil to the pan with the onion (keep the chicken in the pan). Season with a good pinch of salt and pepper. Fry, stirring often, for 5 mins till the onion looks glossy.

Finely grate the zest from the lemon. Roughly chop the dried apricots.

Tip the chopped dried apricots into the pan. Add the lemon zest and 2 tsp ras al hanut. Cook, stirring, for 1 min, then tip in the couscous and stir.

Pour in 300ml boiling water from your kettle. Stir to mix, bring up to the boil and then pop on a lid (or use a baking tray if you don’t have a lid) and turn the heat off. Set the pan aside for 5-6 mins till the couscous has absorbed the water and become tender.

Fork the baby leaf spinach into the pan to just wilt it. Squeeze in the juice from half the lemon. Taste and add a pinch more salt and pepper or a squeeze more lemon juice if you think it needs it. Divide between 2 warm plates and serve with the remaining lemon, sliced into wedges for squeezing.