Try this harissa chicken and couscous salad, then check our more of our chicken salad recipes.
Ingredients
- 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
DRESSING
- preserved lemons 2, rind finely chopped, flesh and pith discarded
- extra-virgin olive oil 4 tbsp
- lemon 1, juiced
Method
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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.
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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.
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Step 3
Combine the dressing ingredients in a small bowl and season.
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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.
Nutritional Information
- Kcals 750
- Fat 36.9g
- Saturates 5.2g
- Carbs 51.3g
- Sugars 11g
- Fibre 7.6g
- Protein 49.3g
- Salt 0.3g