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Harissa grilled chicken

with chickpeas and tomato dressing

Ready in around 25 mins

RECIPE FACT:
Chickpeas are also known as garbanzo beans and chana, depending on where you are. Most of the world’s chickpeas are produced in India.
Nutritional Info:
  • Energy: 2251kj (538Kcal)
  • Protein: 43g
  • Carbohydrate: 43g
  • Fat: 19g
  • Contains: Gluten
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 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.

  • 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.

  • 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.

  • TO SERVE:

    Spoon chickpea salad onto plates and top with harissa chicken. Sprinkle with mint.

Ingredients In your box:
  • 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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