Harissa chicken and couscous salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 chicken breasts
- 1 tbsp rose harissa
- 100g couscous
- 1 red onionfinely chopped
- 1 red pepperdiced
- ½ cucumberdiced
- ½ a small bunch flat-leaf parsleytorn
- ½ a small bunch coriandertorn
- a small handful hazelnutstoasted and roughly chopped
DRESSING
- 2 preserved lemonsrind finely chopped, flesh and pith discarded
- 4 tbsp extra-virgin olive oil
- 1 lemonjuiced
Nutrition: per serving
- kcal750
- fat36.9g
- saturates5.2g
- carbs51.3g
- sugars11g
- fibre7.6g
- protein49.3g
- salt0.3g
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.
