Couscous packed with roasted peppers, olives, lemon zest and harissa, and served with simply fried chicken and an easy béarnaise sauce.
Put the couscous in a heatproof bowl. Bring the chicken stock to the boil and immediately pour over the couscous. Cover tightly with cling film and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the cling film and fluff the grains with a fork. Allow the couscous to cool a little and then stir through the olives and season with lemon zest, a little salt and pepper to taste. Set aside.
Preheat the oven to 170C/325F/Gas 3.
For the roasted vegetables, add the peppers, asparagus and garlic to a roasting tray. Toss in the harrissa paste and a little oil. Add the herbs and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender.
For the chicken, heat a little oil in an ovenproof frying pan. When hot, add the bacon and fry until just golden-brown. Set aside. Use the same pan to fry the chicken breasts for 5-7 minutes, or until golden-brown. Turn the chicken over and return the bacon to the pan. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through.
When the roasted vegetables are tender, remove the garlic bulb and herbs. Stir the vegetables through the couscous.
For the béarnaise sauce, add the shallots, white wine vinegar, salt and pepper to a pan and gently heat until the white wine vinegar has reduced in volume by half. Set aside to cool.
Meanwhile, melt the butter in a pan over a low heat.
Add the egg yolks and two tablespoons of water to the shallots. Return to a low heat and whisk vigorously (or use a hand-held blender if you prefer) until emulsified and light in colour. Remove the pan from the heat and slowly add the hot butter in a thin steady stream, whisking (or blending) all the time.
Serve the chicken with the crisp bacon and the loaded couscous. Drizzle a little béarnaise sauce over the chicken.