Place the oil into a bowl with the turmeric and a pinch of sea salt and black pepper. Toss in the chicken and leave aside.

Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour (about 2-3 minutes), then drain, reserving the water.

Place the couscous in a separate bowl and just cover with the reserved water, season and pop a plate on top and leave for 10 minutes.

Toast the peanuts in a hot dry non-stick frying pan, keep an eye on them as they’ll burn easily.

. Crush in a pestle and mortar or chop roughly. Set to one side.

Return the frying pan to the heat and cook the chicken for 4-5 minutes each side until cooked through.

Turn the chicken half way through and add the peppers to the pan to warm through.

Pick and chop the mint leaves, add to the couscous with the juice of half the lemon.

Reheat the greens if necessary.

Stir the harissa through the yoghurt if using.

Divide the couscous and top with the chicken, peppers and greens. Dollop on the yoghurt and scatter over the peanuts.