Preheat the oven to 180°C, fan 160°C, gas 4. Create a pocket in the middle of each chicken fillet. Mix together the harissa paste, the apricots and half of the parsley.
Stuff each fillet with equal amounts of the harissa mixture. You can secure the fillets with a cocktail stick if you need to.
Heat 1 tablespoon of the oil in a hot ovenproof frying pan and cook each chicken breast for 2-3 minutes each side, then bake in the oven for 20-25 minutes, until cooked through.
In a large frying pan heat the remaining olive oil. Add the onion, courgette and pepper and cook for 10 minutes, until softened and cooked through.
Put the tomato purée and chicken stock cube in a measuring jug and add 250ml of boiling water. Mix together to dissolve the stock cube. Put the couscous into a bowl, then pour over the stock. Cover with clingfilm and stand for 5-10 minutes, until the couscous has absorbed all the liquid.
Fluff up the couscous with a fork and add the vegetables, half the flaked almonds and season with freshly ground black pepper.
Serve the vegetable couscous with the harissa chicken and sprinkle with the remaining toasted almonds and parsley.
Cook's tip: leftover couscous? Turn it into a fresh-tasting salad by adding some finely chopped red onion, deseeded and diced cucumber and plenty of fresh chopped parsley and coriander.