Harissa chicken and couscous salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
