Harissa Chicken Recipe with Couscous Salad

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Harissa chicken and couscous salad with preserved lemon dressing

Name: Harissa chicken and couscous salad with preserved lemon dressing
Total time: 35 min
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; preserved lemons 2, rind finely chopped, flesh and pith discarded; extra-virgin olive oil 4 tbsp; lemon 1, juiced

35 minutes
serves 2
Easy

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

March 26, 2019 at 3:00 pm

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

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.