Harissa is honestly such a brilliant ingredient to have in your store cupboard. It makes a lovely marinade just on its own, spooned into a dressing or added to a stew for rich flavour and warm heat. As always this recipe is super simple to pull together and actually delicious hot or cold.
The recipe
Harissa Chicken & Herby Couscous Salad
- Serves 4
Ingredients
Marinade
Method
Preheat the oven to 200 degrees (conventional) 180 degrees (fan)
Mix the marinade ingredients together and coat the chicken. Place on a baking sheet, season generously and drizzle with oil. Roast for 20-25 minutes.
Add the couscous, spring onions and coriander in a bowl. Pour in the stock, stir and cover. Leave for 10-15 minutes. Fluff with a fork to separate the grains. Squeeze with lemon, season and drizzle with olive oil.
Remove the chicken from the oven. Add the couscous to a platter, top with the chicken (including the juices) sprinkle with pomegranate seeds and serve with lemon wedges.
https://www.simplyfoodbymandy.co.uk/post/harissa-chicken-herby-couscous-salad
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Preheat the oven to 200 degrees (conventional) 180 degrees (fan)
Mix the marinade ingredients together and coat the chicken. Place on a baking sheet, season generously and drizzle with oil. Roast for 20-25 minutes.
Add the couscous, spring onions and coriander in a bowl. Pour in the stock, stir and cover. Leave for 10-15 minutes. Fluff with a fork to separate the grains. Squeeze with lemon, season and drizzle with olive oil.
Remove the chicken from the oven. Add the couscous to a platter, top with the chicken (including the juices) sprinkle with pomegranate seeds and serve with lemon wedges.