Couscous The key with couscous is adding a lot of flavour, both with the stock and after the stock. So I add chicken stock rather than water and then add tomato puree and lots of salt and pepper. Then once cooked, fresh herbs and roasted nuts are great to add texture and flavour. But you can customise it as you like. Think spices, dried herbs, chilli flakes, garlic. Maybe even a spoon of harissa paste. I always add a knob of butter (or a drizzle of olive oil) before covering with foil. This honestly gives it such good flavour and texture, and it’s my secret to great couscous. Make sure the foil or clingfilm is tightly wrapped around the bowl, as you want the steam in the bowl to help it cook. Then finally, you must use a fork to fluff it up! A spoon will just mush it all together, and that’s not what you want. The fork makes sure each grain is separated to make it fluffy and light rather than clumpy and wet. Toppings As I have said before, we really do eat with our eyes first so adding little garnishes and toppings is something I always do. I have added more fresh mint, pink pickled onions, pistachios and lemon zest, as these all complement the existing flavours. But you can add what you like - other chopped nuts, maybe you have some capers or pickles in the fridge - that would be good. Or my usual go-to - a few crispy onions would never go amiss. Use whatever you have and like! Marinating If you can, leaving the chicken to marinate for a couple of hours is ideal. The yoghurt tenderises the chicken and makes it really juicy (although using chicken thighs here already helps as they are juicier than breast). However, I know that it isn’t often realistic on a busy weeknight, so as long as you have is ideal. I often just let it sit whilst I mix up the couscous and yoghurt.

Swaps If you don’t want to use chicken thighs: use chicken breast. I like thighs as they are juicier, but breasts will work just fine. If you don’t love mint, swap for: basil or parsley. Any soft herb (rather than woody herb like rosemary and thyme) will work, so go with what you like.

If you can’t find tahini: just leave it out and top the bowl with a dollop of garlic yoghurt. Don’t be put off by the fact that you only use 1 tbsp here because tahini is one of those wonderful ingredients that lasts and also makes everything better. I have so many recipes that use it, and it adds a mellow nuttiness to so many things - salads, bowls, cakes, dressings. If you want more inspiration, I love this recipe for Roasted Cauliflower and Butternut Squash Salad with Crispy Chickpeas and Creamy Tahini Dressing Spices I used tomato puree, garlic, smoked paprika and ground cumin. However, you could use so many things. Garlic powder, onion powder, ground coriander, a teaspoon of harissa or a teaspoon of chipotle paste would all be great options. You could use some If you like things spicy, add a tsp of chilli flakes/hot chilli powder. Some Cajun seasoning would be delicious, too, and don’t forget dried herbs, if you have them to hand too. I used brown sugar in the marinade too but honey or maple syrup works too. It’s all adaptable and will all be delicious. Just make sure to really season well with salt and pepper.

Make this recipe even easier: you could use a packet of grains from the supermarket rather than making your own. Although, if you’ve never made couscous before, I’d encourage you to try it this way as I think you’ll be surprised at how quick and easy it is - it literally takes 5 minutes and that’s hands-off time. If you use a packet, make sure to pimp it up. So season well, add a drizzle of olive oil, and definitely add the lemon, mint and pistachio. If you are really lacking energy, a dollop of yoghurt on top is still good, but of course, made even better with the addition of tahini, garlic and lemon. A dollop of houmous or labneh would be nice, too.

How to get your children to eat it too: One of my children loves this - I just make sure the chicken is mildly seasoned. The other won’t touch cous cous with a barge pole so she has the chicken and I usually make some potato for her but she eat’s the chicken and I just serve everything else on the side for them. Then serve it up with the tahini yoghurt on the side so they can add what they like.

If you want to double the recipe: This is very simple; just double everything above and continue as normal.

Make it veggie: This would be delicious with halloumi. I wouldn’t bother marinating it. Just fry it in a drizzle of olive oil until golden then at the last 30 seconds, add some honey and some chilli flakes. Then toss together until glossy and sticky. This makes a sweet, spicy, salty halloumi that works well with the couscous.

What to do with leftovers: I will often double the recipe off the bat anyway, as the components all keep well for a quick lunch the next day. It’s even one of those lunches that would keep well for the office the next day, all in a Tupperware. If you have leftover couscous, I sometimes like to fry halloumi for lunch the next day. Sometimes, I do it in cubes rather than slices so you almost have halloumi croutons in the couscous. The tahini yoghurt goes well on a lot of things so don’t throw it away. It lasts around 5 days and works with sandwiches, salads or any more grain bowls you make. The chicken is also great in a pitta, with some salady bits and a dollop of the tahini yoghurt. Some houmous would also be good in that pitta!