1Preheat oven to 180 C.
2Coat chicken breasts in olive oil and harissa paste. Bake 20-25 mins.
3Pour hot stock over instant couscous. Cover 5 mins, fluff with fork.
4Stir through chickpeas, grated zucchini, currants, coriander, melted butter and ground cumin.
5Serve with chicken and natural yoghurt.
Photo: Rob Shaw/Bauer