Lunch Box: Tomatoey Harissa Couscous Pots

Step 1

Finely chop the onion and the sun-dried tomatoes. Drain the chickpeas.

Step 2

Add a quarter of the harissa and tomato purée along with a drizzle of the sun-dried tomato oil into the bottom of each container with some salt and pepper. Stir to combine.

Step 3

Layer a quarter of the couscous over the harissa sauce and then a quarter of the rest of the ingredients.

Step 4

When you are ready to eat, add 240ml of boiling water per pot. Stir and tip out onto a plate, give it a stir and enjoy.