Harissa grilled chicken
Ready in around 25 mins
- Energy: 2251kj (538Kcal)
- Protein: 43g
- Carbohydrate: 43g
- Fat: 19g
- Contains: Gluten
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1. To prepare the couscous:
Place the seasoned wholemeal couscous in a bowl, season with salt and pour over ½ cup of boiling water from the kettle. Cover with a plate and leave to steam for 10 mins. Remove the mint leaves from their stalks and chop roughly.
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2. TO PREPARE THE SALAD:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn and chickpeas, season with salt and cook for 4-5 mins stirring occasionally to create a char. Add to a salad bowl and cool. Add the couscous to the salad bowl and pour in the tomato dressing, toss to combine. Peel the cucumber and cut into 1 cm cubes, add to the salad bowl with the rocket and toss to combine and season with salt and pepper.
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3. TO COOK THE HARISSA CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice each thigh into 4 even pieces, place in a bowl with the harissa paste and season with salt. Stir to coat the chicken pieces. Respray the pan with oil and place over a medium-high heat. Once hot add the chicken pieces, adjusting the heat if necessary and cook for 3-4 mins each side until golden and cooked through.
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TO SERVE:
Spoon chickpea salad onto plates and top with harissa chicken. Sprinkle with mint.
- 1 pack of free-range chicken thighs
- 1 sachet of seasoned wholemeal couscous
- 1 pack of chickpeas
- 1 pot of harissa paste
- 1 pot of tomato dressing
- 2 cucumbers
- 1 pot of corn
- 1 bag of rocket
- 1 bag of mint
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