Can’t look at another piece of potato salad or cheese board? We feel you. With some extra time for the festive season, we should be a little creative right?
This griddled harissa chicken is spicy and succulent — perfect for aromatic Moroccan-style couscous and some fresh, crisp veg to accompany it.
Wiltshire’s Moroccan Couscous Salad & Harissa Chicken
Recipe developer: Phoebe Conway
Equipment: Wiltshire Glass Storage Containers
Makes: 3-4 meals
Ingredients
½ cup wholemeal couscous
⅔ cup boiling water
½ tsp turmeric
¼ tsp cinnamon and cumin
¼ cup roasted almonds
¼ cup sunflower seeds
⅓ cup dried cranberries
Big bunch of coriander and parsley
¼ of a red onion
1 carrot grated
¼ of a cucumber
Juice of half a lemon
Drizzle of olive oil
Salt and pepper
300-500g chicken breast *can use thigh too
1 tbsp harissa paste
1 tbsp olive oil
Juice of half a lemon
Salt and pepper
¼ cup natural yoghurt
3 tbsp hulled tahini
Juice of a lemon
½ tsp cumin and garlic powder
Salt and pepper
Method:
1. Place the couscous in a bowl with the boiling water, cover and set aside.
2. Chop all salad ingredients and place into a large bowl
3. Once the couscous has cooked, add the turmeric, cinnamon and cumin and mix well then add it to the rest of the salad ingredients. Add the olive oil, lemon, salt and pepper and mix well to combine.
4. Combine the harissa, lemon and olive oil in a small bowl, then chop up the chicken and pour this mix over the top, covering the chicken.
5. Heat a pan over a medium high heat and add a small amount of oil, cook the chicken in batches until cooked through and browned.
6. Whilst chicken is cooking, combine all sauce ingredients together, adding some water the thin it a little.
7. Once the chicken is cooked, slice it up and divide amongst your glass storage containers, add some of the salad and a dollop of the sauce then store in the fridge!
