Olive Magazine
Harissa Chicken Recipe with Couscous Salad

Harissa chicken and couscous salad

Published: March 26, 2019 at 3:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal750
fat36.9g
saturates5.2g
carbs51.3g
sugars11g
fibre7.6g
protein49.3g
salt0.3g
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Try this harissa chicken and couscous salad, then check our more of our chicken salad recipes.

Ingredients

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

DRESSING

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

Discover our best chicken breast recipes...

Butterflied ras el hanout chicken breast with chopped salad
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