Couscous bowl with harissa chicken
Recipe by Daisies and PieA super succulent harissa chicken recipe served with deliciously healthy roast vegetable couscous. For an easy spring/summer dinner.
Servings
4
servingsPrep time
10
minutesCooking time
50
minutesTotal time
1
hourIngredients
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
Directions
- 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.
Did you make this recipe?
Tag @heartresearchuk on Instagram and hashtag it #heartresearchuk
Like this recipe?
Follow us @heartresearch_uk on Pinterest
Did you make this recipe?
Follow us on Facebook