Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Put the chicken breasts onto a baking-paper-lined tray, season and brush all over with the harissa. Roast for 20 minutes until charred and cooked through.
Put the couscous into a bowl with a pinch of salt and pour over 200ml of just-boiled water. Cover and leave for 10 minutes, then fluff up with a fork.
Combine the dressing ingredients in a small bowl and season.
Tip the onion, pepper, cucumber and herbs into the couscous, with ¾ of the dressing, then mix really well. Divide between 2 plates, top each with a sliced chicken breast and a sprinkle of hazelnuts. Spoon over the rest of the dressing.