1. Heat the oil in a frying pan and fry the chicken for 4-5 minutes. Add the harissa paste and cook for 1-2 minutes. Add the olives, lemons, passata, stock and beans and bring to the boil.
2. Cover and simmer for 20 minutes. Add the spinach until just wilted.
3. Serve with cooked wholewheat couscous.
Try using cannellini beans instead of butter beans or a can of chopped tomatoes instead of passata.