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Ingredients for Vickys Chicken & Squash with Cous Cous, GF DF EF SF NF:

1. Get 2 tbsp - harissa paste (see my own recipe)
2. You need 1 tsp ground cumin
3. Take 1 tsp of ground coriander
4. Take 2 - red onions, peeled and sliced
5. Need 2 for skinless chicken breasts cut into bite-sized chunks
6. Make ready 1 of small butternut squash cut into 1cm chunks
7. Make ready 800 grams - canned plum tomatoes (2 x 400g cans)
8. Require 140 grams - corn cous cous
9. You need 1 for zest and juice of 2 lemons
10. You need 200 grams halved cherry tomatoes
11. Give 1 of small handful of coriander, roughly chopped

Vickys Chicken & Squash with Cous Cous, GF DF EF SF NF process:

1. Put a heavy pan or crockpot on the stove over a medium low heat. You need one with a lid. To be more in the spirit of things, use a tagine
2. Add the harissa, spices and onions with a dash of oil and cook gently for around 10 minutes until softened - - https://cookpad.com/us/recipes/349022-vickys-harissa-paste-for-moroccanafrican-cooking-gf-df-ef-sf-nf
3. Add the chicken and brown for 8 - 10 minutes
4. Add the squash and cook for a further 5 minutes. Add a splash of water if it starts to stick
5. Add the canned tomatoes and using a can, measure a half can of water and add that in too. Cover and simmer for 25 minutes
6. Stir through and add the lemon zest & juice, cherry tomatoes and couscous
7. Season, take off the heat and put the lid on the pot. Let it stand for 10 minutes
8. Just before serving stir through the chopped coriander

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