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Harissa chicken with fruity couscous recipe

Harissa chicken with fruity couscous recipe

13 ratings

Marinating the chicken really gives it time for all of the lovely spices and harissa paste to coat the chicken. Use a packet of lemon and coriander couscous and jazz it up with some raisins for an extra tasty kick See method

  • Serves 4
  • 5mins to prepare, 30mins to marinate and 6mins to cook
  • 338 calories / serving
  • Healthy
  • Dairy-free


  • 4 skinless chicken breast fillets
  • 1 tbsp olive oil
  • juice of 1 lemon
  • 2 cloves garlic, peeled and very finely chopped
  • ½tsp ground cumin
  • ½tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tbsp harissa paste
  • 110g Tesco lemon and coriander couscous
  • 30g extra juicy raisins
  • large handful fresh chopped parsley

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    2g 8%
  • Sugars

    5g 6%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 18.6g Protein 46.8g Fibre 0.8g


  1. Cut each chicken fillet into six slices and put in a non-metallic bowl with the olive oil, lemon juice, garlic, spices and harissa. Combine everything thoroughly. Cover and leave to marinate for 30 minutes if you can.
  2. When ready to cook, reconstitute the couscous according to pack instructions. When it is ready, stir in the raisins and the parsley. Keep warm. Meanwhile, heat a griddle pan or the grill. Arrange the chicken pieces on the pan or under the grill on the rack. Cook for 3 minutes then turn over with tongs and cook for a further 2 minutes until cooked through with no pink showing. Serve with the couscous.

Tip - Try serving each portion with a large mixed leaf salad with 1 tbsp light French dressing.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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