Harissa Chicken with Couscous and a Blueberry yogurt dressing

25 mins
2 serves

by Recipes from a Pantry

Harissa Chicken with Couscous and a Blueberry yogurt dressing

Harissa Chicken with Couscous and a Blueberry yogurt dressing

25 mins
2 serves
Harissa Chicken with Couscous and a Blueberry yogurt dressing

Ingredients

For the Harissa Chicken:
  • 2 skinless chicken breasts (approximately 400g)
  • 1 tsp harissa paste
  For the Couscous:
  • 80g couscous
  • Salt
  • 125ml boiling water
  • 4 tbsp orange juice
  • 100g cucumber, cut into small cubes
  • 10 cherry tomatoes, quartered
  • 2 spring onions, finely chopped
  • 1 tbsp chopped mint
  For the blueberry yogurt dressing:
  • 125ml Onken Light & Fruity Blueberry yogurt
  • 1 tbsp of lemon juice
  • 1 tsp harissa paste

Method

Make the harissa chicken:

  • Preheat the oven to fan-assisted 180C / 200C / gas 6
  • Rub the harissa paste on the chicken breasts and place them on a baking tray
  • Cover the chicken with foil and bake in the preheated oven for 15 minutes
  • Remove the foil and bake for a further 5 minutes or until the chicken is cooked through
  • Remove the chicken from the oven, let stand for 5 minutes and slice

 

Make the couscous:

  • Add the couscous, salt and water into a bowl and mix well, then cover with a plate and let it stand for 5 minutes
  • Stir again and cover again for another 5 minutes
  • Using a fork, fluff up the couscous and add the rest of the couscous ingredients and mix

 

Make the blueberry yogurt dressing:

  • Mix the ingredients together in a small bowl

 

Assemble the salad:

  • Starting with the couscous, add chicken and the blueberry yogurt dressing
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