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Recipes
Harissa chicken with couscous
recipe
By
Lizzie Kamenetzy & Lucy Williams
Serving instructions
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Serves 4
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Takes 15 minutes to make, 10 minutes to cook
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Rating
This one pan chicken dish is exciting and bursting with flavours and it'll take you less than half an hour
Ingredients
- 250g couscous
- 400ml fresh chicken stock (see box, p22), or from a stock cube, hot
- Grated zest and juice of 1 lemon
- 2 chicken breasts (from a medium free-range chicken – see box, p22)
- 1 tbsp harissa
- 1 tbsp olive oil
- Knob of butter
- 1 onion, thinly sliced
- ½-1 tsp chilli flakes
- 50g sultanas
- 50g nuts, such as skin-on almonds, toasted and chopped
- ½ small bunch of fresh curly parsley, chopped
Method
- 1. Place the couscous in a shallow bowl and pour over the hot stock and the lemon juice. Stir, cover, then set aside. Remove (and discard) the skin from the chicken breasts, place the meat between 2 sheets of cling film and flatten by bashing with ?a rolling pin. Remove the chicken from the cling film, then brush all over with the harissa and season.
- 2. Heat the oil in a pan and fry the chicken for 2 minutes on each side until golden and cooked through. Set aside to rest, covered in foil. Add a knob of butter to the pan, then the onion and soften for 5 minutes, stirring occasionally. Add the chilli flakes, then cook for 2 minutes more.
- 3. Fluff up the couscous with a fork, then stir in the buttery onion mixture, along with the lemon zest, sultanas, nuts and parsley. Taste and season, if necessary. Slice the chicken, then serve on top of the couscous.
Nutritional info
PER SERVING 412kcals, 13.7g fat (2.5g saturated), 25.1g protein, ?41.1g carbs (10.6g sugars), 0.5g salt, 1.2g fibre
Chef's tip
NEXT TIME: Add the harissa to the stock for soaking the couscous and marinate the chicken in lemon juice with a pinch of cumin before frying