110 g chopped almonds
100 ml olive oil
4 skinless, boneless chicken breasts, cut into bite sized chunks
1 tsp harissa paste
2 onions, finely chopped
4 cloves garlic, finely sliced
1 x 5 cm cinnamon sticks good pinch saffron
1.3 litres chicken stock
2 tbsp runny honey
400 g couscous
Place the almonds in a large casserole dish or saucepan with a lid on a high heat and cook, tossing frequently, for 2–3 minutes or until they are lightly browned (don’t let them burn), then transfer to a bowl and set aside.
Pour 2 tablespoons of olive oil into the casserole dish, still on a high heat. Season the chicken and add the harissa paste to it, then give it a good stir to coat all the pieces before placing in the hot oil (you can add more harissa if you like). Fry, stirring frequently, for about 3 minutes or until browned all over. Reduce the heat to medium–low and add the remaining olive oil, followed by the onions, garlic and cinnamon stick. Cover with a lid and cook, stirring, for 6–8 minutes or until the onions are soft and lightly browned. Add the saffron to the dish or pan, along with the stock, and stir in the honey. Bring to the boil, then reduce the heat, cover with a lid and simmer for 20–25 minutes, stirring occasionally.
Stir in the couscous, cover again and cook for a further 3 minutes or just until the couscous is soft, then stir in the toasted almonds, taste for seasoning and serve.