1 hr 5 minAround the worldTimes are estimates, including soaking or resting where shown.
Harissa Chicken & Couscous
Warm harissa chicken meets a fresh couscous salad.
Prep15 min
Cook15 min
Soak / rest0 min
Total30 min
Let’s get cooking.
- 01
Cut chicken breasts horizontally into thin cutlets or use boneless thighs. Coat with harissa, 1 tablespoon oil, half the lemon and a little of the salt.
- 02
Bring measured water to a boil. Pour over couscous with remaining salt, cover and stand 5–10 minutes or follow your couscous pack. Fluff with a fork.
- 03
Cook chicken in a hot grill pan for 5–7 minutes per side until 74°C at the centre. Rest 3 minutes. Fold diced cucumber, tomato, parsley, remaining oil and lemon through couscous and top with sliced chicken.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Wheat
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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