Prep the tray

Heat the oven to 220C. Slice the red pepper, courgette, and red onion into bite-sized pieces, then drain and rinse the chickpeas. Tip the vegetables and chickpeas onto a large roasting tray.

Use the largest tray you have so the vegetables roast rather than steam.

Coat the chicken

Add the chicken thigh fillets to the tray. Mix 2 tbsp mild harissa paste with 1 tbsp oil and a squeeze of lemon juice, then rub it over the chicken and vegetables until lightly coated.

Roast the tray

Roast for 22 to 25 minutes, turning the vegetables once, until the chicken is golden at the edges and piping hot in the centre.

Make the couscous and yogurt

While the tray roasts, put the couscous in a heatproof bowl. Pour over the hot chicken stock, cover with a plate, and leave for 5 minutes. In a small bowl, stir the Greek yogurt with lemon zest, a squeeze of lemon juice, and a pinch of salt.

Fluff and finish

Fluff the couscous with a fork, then fold through chopped parsley and another squeeze of lemon. Rest the roasted chicken for 3 minutes before slicing any large pieces.

Serve the bowls

Spoon the couscous into bowls, top with the harissa chicken, roasted vegetables, and chickpeas, then add a spoonful of lemon yogurt. Serve with any remaining lemon wedges.