Chicken, giant couscous and harissa broth
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
- a drizzle vegetable oil
- 2 large skinless chicken thigh filletsseasoned
- 1 onionsliced
- 1 bulb fennelthinly sliced
- 2 cloves garlicsliced
- 2 tbsp rose harissa
- 200g giant couscous
- 1 litre chicken stock
- 200g spring greensshredded
Nutrition: per serving
- kcal402low
- fat10.3glow
- saturates2.1g
- carbs45.4g
- sugars5.8g
- fibre8.1g
- protein27.8ghigh
- salt1.9g
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.
