Rose Harissa Chicken & White Bean Couscous Salad with Chermoula Dressing
A delicious meal for a weeknight dinner. Our Moroccan Medley Couscous salad works perfectly with the North African spices in the Harissa. A drizzle of the chermoula inspired dressing takes the dish to another level.
Method
In a bowl mix together the rose harissa, oil, garlic and lemon juice & zest. Add the chicken thighs, season with salt and pepper and toss to coat. Cover and marinate for 30 minutes or chill to marinate for longer.
Place all the ingredients for the chermoula apart from the oil into a small food processor. Blitz to a coarse paste. Stir in enough oil to make the consistency of a wet pesto. Season to taste with salt.
Prepare the couscous according to the packet instructions and fluff with a fork.
Preheat a chargrill pan or a BBQ to medium-high. Brush the pan/grill lightly with oil. Add the flattened-out chicken thighs and cook for 6-7 minutes on each side or until cooked through.
Stir the cannellini beans, tomatoes, onion and parsley through the couscous. Check for seasoning. Serve the chicken with the couscous salad and drizzle over the dressing.
Ingredients
- For the Rose Harissa Chicken
- 8 chicken thighs, skinless, boneless, flattened out
- 3 tbsp rose harissa
- 3 cloves of garlic, minced
- 1 tbsp olive oil
- ½ lemon, juice & zest
- For the White Bean Couscous Salad
- 1 x packet of Ainsley Moroccan Medley Couscous
- 1 x 400g tin of Cannellini beans, rinsed & drained
- 6-8 cherry tomatoes, halved
- ¼- ½ red onion, finely chopped
- 1 tbsp chopped parsley
- For the Chermoula Dressing
- large handful of coriander leaves
- handful of parsley leaves
- 2 cloves of garlic, peeled, roughly chopped
- juice & zest ½ lemon
- ½ tsp sweet smoked paprika
- pinch of cumin
- approx. 4 tbsp olive oil