Heat a large pan on a medium heat and spray well with 1 kcal spray.
Add the onion and cook for 1-2 mins just until softened.
Add the chicken and cook for about 5 minutes until brown on all sides.
Add the sliced pepper and cook for a further 3-5 minutes until the chicken is cooked throughout and the onions have turned golden.
Add in the grated ginger.
Stir in the harissa paste and cook for a further minute.
Add the chickpeas and the raw couscous.
Pour over the stock and stir once.
Reduce h, cover with a lid and leave for about 5 mins until the couscous has soaked up all the stock and is soft.
Taste and season as required.
Fluff up the couscous with a fork and serve with freshly chopped coriander and a squeeze of lime juice.