Harissa Chicken Recipe with Couscous Salad

Harissa chicken and couscous salad with preserved lemon dressing

  • serves 2
  • Easy

This easy chicken dish comes with punchy harissa and a zesty couscous salad – ideal for an everyday dinner for two



  • chicken breasts 2
  • rose harissa 1 tbsp
  • couscous 100g
  • red onion 1, finely chopped
  • red pepper 1, diced
  • cucumber ½, diced
  • flat-leaf parsley ½ a small bunch, torn
  • coriander ½ a small bunch, torn
  • hazelnuts a small handful, toasted and roughly chopped


  • preserved lemons 2, rind finely chopped, flesh and pith discarded
  • extra-virgin olive oil 4 tbsp
  • lemon 1, juiced


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the chicken breasts onto a baking-paper-lined tray, season and brush all over with the harissa. Roast for 20 minutes until charred and cooked through.

  • Step 2

    Put the couscous into a bowl with a pinch of salt and pour over 200ml of just-boiled water. Cover and leave for 10 minutes, then fluff up with a fork.

  • Step 3

    Combine the dressing ingredients in a small bowl and season.

  • Step 4

    Tip the onion, pepper, cucumber and herbs into the couscous, with ¾ of the dressing, then mix really well. Divide between 2 plates, top each with a sliced chicken breast and a sprinkle of hazelnuts. Spoon over the rest of the dressing.

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Nutritional Information

  • Kcals 750
  • Fat 36.9g
  • Saturates 5.2g
  • Carbs 51.3g
  • Sugars 11g
  • Fibre 7.6g
  • Protein 49.3g
  • Salt 0.3g