Ingredients
- 500 g chicken thigh fillets
- 3 tbsp harissa paste
- 3 tbsp extra virgin olive oil
- 3 tbsp honey
- 300 ml vegetable stock
- 1 cup raw pearl couscous
- 1 red capsicum, sliced
- 400 g tin chickpeas, drained
- 1 lemon, halved
- 1/4 cup pine nuts, toasted
- 1/2 cup parsley, roughly chopped
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