Couscous bowl with harissa chicken

Couscous bowl with harissa chicken

A super succulent harissa chicken recipe served with deliciously healthy roast vegetable couscous. For an easy spring/summer dinner.

Recipe by Daisies and Pie
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  • 4 skinless chicken breasts

  • 4 -6tsp harissa paste

  • A splash of rapeseed oil

  • 400 g baby courgettes (sliced into bitesize pieces)

  • 2 red bell peppers (sliced into bitesize pieces)

  • 2 small red onions (sliced into bitesize pieces)

  • 200 g dried couscous

  • A handful of chopped mixed herbs (- basil, coriander and flat leaf parsley)

  • Lemon zest (to taste)

  • A small handful of coriander

  • 4 tbsp chopped 4 tbsp low-fat yogurt


  • Heat the oven to 200°c / Gas Mark 6.
  • Lay a sheet of tin foil on a baking sheet. Just wipe with a light coat of rapeseed oil, then lay on the chicken breasts and spread the harissa paste over the top of them. Add a sheet of tin foil on the top and scrunch up the edges to form a bag. Bake in the oven for around 30 minutes until the chicken is thoroughly cooked.
  • Add the chopped vegetables to a roasting tin and toss in just a splash of rapeseed oil, then season with pepper. Roast in the oven for around 20 minutes – remove when cooked and set aside.
  • Cook the couscous as per the packet instructions. Then, toss in the vegetables and chopped herbs and divide between the serving bowls.
  • Mix up the yogurt and coriander dressing by adding the yogurt, lemon zest, and chopped coriander to a small bowl and mixing to combine.
  • Top the couscous with the sliced cooked chicken breast and add a spoonful of lemon and coriander yogurt dressing to serve.

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