Spicy Moroccan chicken with lemon couscous

Name: Spicy Moroccan chicken with lemon couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 1 tbsp olive oil; 1 large red onion, sliced; 2 tsp cumin seeds; 2 garlic cloves, finely chopped; 2 tbsp harissa paste; 400g portion cooked, shredded chicken with 300ml gravy, defrosted (see https://www.deliciousmagazine.co.uk/recipes/roast-chicken-with-speedy-white-wine-and-thyme-gravyRoast chicken with speedy gravy recipe); 400g can chopped tomatoes; 1 tsp caster sugar; 400g can chickpeas, drained and rinsed; Squeeze of lemon juice; 6 tbsp natural yogurt; Small handful fresh coriander leaves, chopped; For the lemon couscous; 300g couscous; Grated zest and juice of ½ lemon; 2 tbsp olive oil; About 500ml chicken stock, hot; Handful fresh mint leaves, chopped; 50g blanched almonds, toasted and roughly chopped

Published: 30 Sep 09
Updated: 18 Mar 24

Test kitchen approved

This delicious chicken and couscous recipe has all the flavours of Morocco, and is ready in under half an hour.

Serves 4
Hands on time 10 mins, plus 15 mins cooking time

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Ingredients

1 tbsp olive oil
1 large red onion, sliced
2 tsp cumin seeds
2 garlic cloves, finely chopped
2 tbsp harissa paste
400g portion cooked, shredded chicken with 300ml gravy, defrosted (see Roast chicken with speedy gravy recipe)
400g can chopped tomatoes
1 tsp caster sugar
400g can chickpeas, drained and rinsed
Squeeze of lemon juice
6 tbsp natural yogurt
Small handful fresh coriander leaves, chopped

For the lemon couscous

300g couscous
Grated zest and juice of ½ lemon
2 tbsp olive oil
About 500ml chicken stock, hot
Handful fresh mint leaves, chopped
50g blanched almonds, toasted and roughly chopped

Method

Gently heat the oil in a casserole over a medium-high heat, add the onion and cumin and fry for 3-4 minutes. Add the garlic and fry for 1 minute. Stir in the harissa and fry for 1 minute. Add the chicken, gravy, romatoes, sugar and chickpeas.
Season, bring to the boil and simmer for 5 minutes. Stir in the lemon juice, yogurt and coriander.
Meanwhile, put the couscous in a large bowl, add the lemon zest and juice, and the oil. Season and stir, add enough stock to cover by 1cm, then cover with cling film for 5 minutes. Fluff up, stir in the mint and almonds and serve with the chicken.

Recipe from October 2009 Issue

Nutrition

Nutrition: per serving

Calories: 498kcals
Fat: 16.1g (2.9g saturated)
Protein: 38.5g
Carbohydrates: 52.8g (10.8g sugars)
Salt: 1.4g

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