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Harissa chicken & couscous salad

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Recipe Ingredients

  • 1 tbsp rose harissa paste (Available at delis. To make your own, click here.)
  • 4 skinless chicken breasts
  • 1 litre chicken stock
  • 200g whole-wheat couscous
  • 1/2 baby marrow, finely chopped
  • 100g cherry tomatoes, quartered
  • 2 spring onions, finely sliced
  • 40g feta cheese, crumbled
  • large handful fresh coriander leaves, roughly chopped
  • salt and freshly ground black pepper
  • tzatziki, optional, to serve

Recipe Directions

  1. Preheat oven to 200°C. Rub harissa paste over the chicken breasts and put them on a baking tray. Roast for 20 to 25 minutes, until cooked through.
  2. Meanwhile, bring stock to the boil in a large pot. Add couscous and simmer according to instructions on box – about 8 minutes or until tender. Drain.
  3. Transfer couscous to a large platter. Mix through the baby marrow, tomatoes, onions, cheese, coriander and some seasoning.
  4. Carefully slice the cooked chicken and lay on top of the couscous salad. Serve warm or at room temperature with tzatziki, if you like.

Each serving  About 1 455kJ, 7g fat (3g saturated), 28g carbohydrate (1g total sugars).

Each Serving:

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