Spicy chicken and couscous salad recipe
Spicy harissa-coated portions of chicken breast add some serious heft to this simple salad. Wholewheat couscous makes for a nice and nutty base while fresh mint and lemon juice cuts through the mixture.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 379 calories / serving
Ingredients
- 3 tbsp harissa paste
- 525g chicken breast portions
- 150g wholewheat couscous
- 200g frozen peas
- 1 lemon, juiced
- 1⁄2 cucumber, diced
- 15g fresh mint, leaves picked and finely chopped
- 10g fresh parsley, finely chopped
- 60g pitted green olives, sliced (optional)
- 1 red onion, finely diced
- 50g reduced-fat salad cheese, crumbled
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Shop ingredientsEach serving contains
- Energy
- 1600kJ 379.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 35.2gProtein 42.9gFibre 7.7g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Put the harissa and chicken in a bowl, and season. Toss well to coat the chicken. Transfer to a baking tray, spooning any leftover harissa over from the bowl, and roast for 15-20 mins until golden, sticky and cooked through.
- Meanwhile, put the couscous in a heatproof bowl. Pour over 400ml boiling water, cover, and leave to absorb for 10 mins until fluffy. Cook the peas in a pan of boiling water for 3 mins until tender. Drain.
- Fluff the couscous with a fork to separate the grains, then stir in the lemon juice. Add the drained peas, the cucumber, herbs, olives and onion, and toss everything together well. Thickly slice the chicken breasts and pile on top of the couscous. Crumble over the cheese and top with the remaining herbs.
- 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.
