Heat oven to 200C/180C fan/gas 6.
In a large bowl, mix together the harissa
paste and the vinegar, then add the
chicken and onions. Spread the mixture
out in a large roasting tin and roast for
35 mins, turning at least once. In the final
10 mins, add the peppers and feta, then
sprinkle with the pine nuts just before the
end of the cooking time. Serve with the
pan juices and couscous.