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Unislim Recipes

Harrisa Kissed Chicken with Lemon Couscous

Name: Harrisa Kissed Chicken with Lemon Couscous
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tsp harrisa paste; 1 tsp olive oil; 1 tsp runny honey; 2 zest and juice of lemon; 4 skinless bone-in chicken thighs (breast works too); spray olive oil; 60g couscous; 100ml hot chicken stock; 1 tbsp toasted pine nuts; 2 tsp mixed seeds; 200g canned chickpeas; 4 spring onion; handful flatleaf parsley; sea salt and freshly ground black pepper; 60g greek yoghurt

Preparation Time	10mins
Cooking Time	15mins
Level	medium
Serves	2
Bites	2

Ingredients

2 tsp harrisa paste

1 tsp olive oil

1 tsp runny honey

2 zest and juice of lemon

4 skinless bone-in chicken thighs (breast works too)

spray olive oil

60g couscous

100ml hot chicken stock

1 tbsp toasted pine nuts

2 tsp mixed seeds

200g canned chickpeas

4 spring onion

handful flatleaf parsley

sea salt and freshly ground black pepper

60g greek yoghurt

Method

In a bowl, combine 1 tsp Harissa, olive oil, honey, lemon zest and juice from one lemon, add the chicken thighs and coat in the mixture. Cover and marinate in the fridge for 15 minutes.
Combine the couscous and lemon zest and juice from second lemon in a heatproof bowl and pour over the hot chicken stock. Stir well then cover the bowl with a plate and set aside for 10 to 15 minutes. Once it’s ready fluff up with a fork and stir in the pine nuts, seeds, chickpeas, spring onions and herbs season to taste with salt and pepper.
Preheat the grill to high. Lightly spray a baking tray with oil then add the chicken thighs, cook for 12 to 15 minutes turning until cooked right through, sticky and golden brown. Baste once or twice with any leftover marinade.
Meanwhile swirl 1 tsp Harrisa paste through the yoghurt then set aside.
Serve the chicken immediately with warm couscous and spiced yoghurt.