Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and marinate with half the harissa and a little olive oil. Dice the eggplant and cut the red onion into wedges.

2. 2

   Heat olive oil in a large pan. Fry the eggplant cubes until golden and remove. Sear the chicken in the same pan until browned all over.

3. 3

   Add the onion, garlic and remaining harissa and fry briefly. Stir in the cherry tomatoes and drained chickpeas, braise for 5 minutes and return the eggplant to the pan.

4. 4

   Pour the hot vegetable stock over the couscous, cover and let it swell for 5 minutes, then fluff with a fork.

5. 5

   Serve the couscous topped with the harissa chicken, season with salt and scatter with fresh cilantro.