with Spinach, Greek Style Cheese and Couscous Salad
Ready in just 15 minutes, our Easy Peasy Honey Harissa Chicken is spicy and fully delicious. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Couscous
120 grams
Chicken Stock Paste
20 grams
Cider Vinegar
15 milliliter(s)
Harissa Paste
50 grams
Tomato Puree
30 grams
Honey
15 grams
Baby Spinach
40 grams
Greek Style Salad Cheese
50 grams
Boiled Water for the Couscous
200 milliliter(s)
Sugar
1 tsp
Olive Oil
1 tbsp
Water for the Sauce
100 milliliter(s)
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, put the couscous in a bowl.
- Pour in the boiled water (see pantry). Stir in half the chicken stock paste.
- Cover tightly with cling film. Set aside for 10 mins.
- In another bowl, combine the cider vinegar, sugar and olive oil (see pantry for both). Season with salt and pepper.
- Add the harissa (add less if you'd prefer things milder), remaining chicken stock paste, tomato puree, honey and water (see pantry) to the chicken. TIP: Put hardened honey into hot water for 1 min.
- Simmer, 2-3 mins.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Fluff up the couscous and stir in the dressing. Share between your bowls.
- Top with the harissa chicken and spinach.
- Crumble over the cheese.
Enjoy!
2584
kJ
Energy (kJ)
618
kcal
Energy (kcal)
21.1
g
Fat
5.8
g
of which saturates
57.4
g
Carbohydrate
14.6
g
of which sugars
4.5
g
Dietary Fibre
45.7
g
Protein
3.21
g
Salt
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