• 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 1.3 litre chicken stock
  • 1 tablespoon harissa paste
  • 400g giant wholewheat couscous
  • 100g sugar snaps, sliced diagonally
  • 50g California walnuts, chopped
  • 100g baby spinach
  • 200g roast chicken breast, shredded
  • Drizzle chilli sauce to serve


  1. Heat the oil in a large saucepan and fry the onion and fennel for 5 minutes. Add the stock and harissa and bring to a boil, stir in the couscous and simmer, covered for 5 minutes.
  2. Stir in the sugar snaps and walnuts and cook for a further 2-3 minutes until the couscous is tender. Add the spinach and chicken and stir until the spinach has wilted.
  3. Spoon into bowls and drizzle with a little chilli sauce to serve.

Cooks tip: Try using pak choi instead of the sugar snaps or swap the spinach for shredded savoy cabbage.