Harissa chicken with fruity couscous recipe

  • Serves 4
  • 5mins to prepare, 30mins to marinate and 6mins to cook
  • 338 calories / serving
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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. 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.

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

  • Ingredients

  • 4 skinless chicken breast fillets
  • 1tbsp olive oil
  • juice of 1 lemon
  • 2 cloves garlic, peeled and very finely chopped
  • ½tsp ground cumin
  • ½tsp ground coriander
  • ½tsp ground cinnamon
  • 1 tbsp harissa paste
  • 110g Tesco lemon and coriander couscous
  • 30g extra juicy raisins
  • large handful fresh chopped parsley
  • Energy 1425kj 338kcal 17%
  • 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


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