Harissa is a hot chilli pepper paste commonly used in middle-Eastern recipes and has such a wonderful fragrant flavour.
We've paired it with roast chicken breasts and giant couscous and it turns this simple salad into a flavourful explosion!
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
346
Ingredients
1Tbsp.
rose harissa paste
4
skinless chicken breasts
1l
chicken stock
200g
giant wholewheat couscous
1/2
courgette, finely chopped
100g
cherry tomatoes, quartered
2
spring onions, finely sliced
40g
feta cheese, crumbled
large handful fresh coriander leaves, roughly chopped
tzatziki, optional, to serve
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Rub harissa paste over the chicken breasts and put them on a baking tray. Roast for 20-25min, until cooked through.
Step 2
Meanwhile, bring the stock to the boil in a large pan. Add the couscous and simmer according to pack instructions or until tender - about 8min. Drain.
Step 3
Transfer couscous to a large platter. Mix through the courgette, tomatoes, onions, cheese, coriander and some seasoning.
Step 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.
Per Serving:
Calories: 346
Total carbs: 28 g
Sugars: 1 g
Total fat: 7 g
Saturated fat: 3 g
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