Cous cous: Use any flavoured packet you like. Mediterranean, roasted vegetable or lemon & herb all work particularly well. I'd stick to something relatively mild so it doesn't overpower the harissa chicken.

Harissa: Harissa pastes vary quite a lot in both heat and flavour. Use a mild harissa if you prefer less spice, or adjust the amount to taste.

Chickpeas: These can go straight into the pots once drained, or pan fry them for a few minutes if you prefer them slightly golden and crisp. Sweetcorn would also work as an easy substitute.

Roasted peppers: Jarred roasted red peppers make this really quick. Drain them well before adding so you don't introduce too much extra liquid to the pots.

Pickled red onions: Shop bought are absolutely fine, or make a quick batch yourself. Add thinly sliced red onion to a bowl or jar with equal parts distilled vinegar and warm water, plus a pinch of salt. Leave for at least 15-30 minutes, then drain before using. Add a small pinch of sugar or sweetener too if you prefer them slightly sweeter.