Chicken Broth Recipe with Couscous and Harissa

Chicken, giant couscous and harissa broth

  • serves 4
  • Easy

Giant couscous adds a springy texture to this wholesome broth, packed with plenty of protein from the chicken, plus spring greens and a kick of harissa

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Don’t be tempted to use regular couscous – the cooking time is different and you won’t get the same chewy texture.

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Ingredients

  • vegetable oil a drizzle
  • skinless chicken thigh fillets 2 large, seasoned
  • onion 1, sliced
  • fennel 1 bulb, thinly sliced
  • garlic 2 cloves, sliced
  • rose harissa 2 tbsp
  • giant couscous 200g
  • chicken stock 1 litre
  • spring greens 200g, shredded

Method

  • Step 1

    Heat the oil in a deep, non-stick frying pan over a medium-high heat and fry the chicken thighs for 5-6 minutes on each side until really caramelised and cooked through. Lift out onto a plate, cover and rest until cool enough to handle, then shred.

  • Step 2

    Meanwhile, in the same pan, reduce the heat and gently cook the onion, fennel and garlic with some seasoning for 10 minutes, until soft. Stir in the harissa and couscous, until all the grains are coated.

  • Step 3

    Pour in the chicken stock and simmer for 10 minutes, then stir through the greens and shredded chicken, and cook for a further 5 minutes. Season and spoon into bowls.

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Nutritional Information

  • Kcals 402
  • Fat 10.3g
  • Saturates 2.1g
  • Carbs 45.4g
  • Sugars 5.8g
  • Fibre 8.1g
  • Protein 27.8g
  • Salt 1.9g
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