Harissa Spiced Chicken Couscous
Easy and tasty, this North African spiced chicken couscous is perfect for a weekday meal for two.
Method
Mix together the harissa paste, garlic and oil. Slash the chicken breasts with a knife to make a couple of slits and then brush all over with the harissa. Season with salt and pepper. Allow to marinate for 30 minutes if you have the time. Cook in the oven at 180C fan for 20-25 minutes or until cooked through (or cook in an air fryer for 12-15 minutes, turning once).
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork and stir through the apricots and half the parsley.
Mix together the yoghurt, coriander and remaining parsley. Season with salt and pepper.
Allow the chicken to rest for a couple of minutes before shredding with two forks. Toss the shredded chicken through the couscous along with the spring onions and flaked almonds. Serve drizzled with the yoghurt.
Ingredients
- 1 tbsp harissa paste
- 1 clove of garlic, minced
- 1 tsp olive oil
- 2 skinless chicken breasts
- 1 x packet of Ainsley Moroccan Medley Couscous
- 6 soft dried apricots, roughly chopped
- 2 tbsp chopped fresh parsley
- 150ml natural yoghurt
- 1 tbsp chopped coriander
- 2 spring onions, trimmed, sliced
- 2 tbsp flaked almonds, toasted