Harrisa chicken & Cous Cous Salad
This dish is a great lunch if you are working from home and want to make something delicious or if friends are coming round and you want to impress quickly! A vegetarian option would be to use the same marinade ingredients and swap out the chicken for root vegetables cut into quarters and roasted for 15 mins on 180. Then add in a tin of chickpeas and cook for a further 5-8 mins. serve with the cons cons salad as below.
Ingredients:
2 chicken breasts
3 heaped tsp Harrisa paste
Juice of 1 lime
1 heaped tsp paprika
1 tsp grated ginger
1 tsp grated garlic
Seasoning
Dressing:
4 tbsp Olive oil
Juice of 1 orange
1 tsp maple syrup/honey
Juice of half a lemon
Seasoning to taste
Salad:
100g Coucous
1 red onion diced
1 red pepper diced
1/4 cucumber diced
4-5 tbsp fresh Pomegranite
Small bunch fresh coriander
Small bunch fresh parsley
Flaked almonds/pumpkin seeds – optional
Method:
Cut the chicken on its edge length ways (butterfly) and then in half lengthways, then into bitesize chunks. this helps the chicken go further and is a cost effective way of feeding a family. Pop your chicken into a bowl and add in all the other ingredients for the mariande; mixing together well. Allow to marinate for up to an hr in the fridge or overnight if you want to really infuse the flavours. When ready to cook take your chicken and cook in pan on a medium heat with 1 tbsp olive oil until cooked through..this will take 10-12 mins. Turn the chicken regularly to ensure they don’t burn and cook evenly.
Meanwhile make the dressing by adding all the ingredients together and whisking to combine. Set aside until needed.
To make the salad put the cous cous into a bowl and add 200ml of boiling water. Allow to sit covered with a clean tea towel to absorb while you prepare the rest. Dice up the pepper, cucumber and onion and place into the bowl with the couscous. Roughly chop the herbs and add them in as well, along with the pomegranite. Stir in 3/4 of the dressing and stir well.
To serve place the cons cons on a dish and scatter over the cooked chicken, followed by the remaining dressing. A dollop of natural yoghurt is nice served on top, especially if you struggle with the chilli heat!
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