Harissa chicken with fruity couscous recipe
Marinating the chicken really gives it time for all of the lovely spices and harissa paste to coat the chicken. Use a packet of lemon and coriander couscous and jazz it up with some raisins for an extra tasty kick
See method- Serves 4
- 5mins to prepare, 30mins to marinate and 6mins to cook
- 338 calories / serving
- Dairy-free
- Healthy
Ingredients
- 4 skinless chicken breast fillets
- 1 tbsp olive oil
- juice of 1 lemon
- 2 cloves garlic, peeled and very finely chopped
- ½tsp ground cumin
- ½tsp ground coriander
- ½ tsp ground cinnamon
- 1 tbsp harissa paste
- 110g Tesco lemon and coriander couscous
- 30g extra juicy raisins
- large handful fresh chopped parsley
Each serving contains
- Energy
- 1425kJ 338.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 18.6gProtein 46.8gFibre 0.8g
Method
- Cut each chicken fillet into six slices and put in a non-metallic bowl with the olive oil, lemon juice, garlic, spices and harissa. Combine everything thoroughly. Cover and leave to marinate for 30 minutes if you can.
- When ready to cook, reconstitute the couscous according to pack instructions. When it is ready, stir in the raisins and the parsley. Keep warm. Meanwhile, heat a griddle pan or the grill. Arrange the chicken pieces on the pan or under the grill on the rack. Cook for 3 minutes then turn over with tongs and cook for a further 2 minutes until cooked through with no pink showing. Serve with the couscous.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
