Harissa Chicken & Herby Couscous Salad

Harissa is honestly such a brilliant ingredient to have in your store cupboard. It makes a lovely marinade just on its own, spooned into a dressing or added to a stew for rich flavour and warm heat. As always this recipe is super simple to pull together and actually delicious hot or cold.


Serves 4

8-10 skinless boneless chicken thighs

3-4 tablespoons pomegranate seeds to serving

Lemon wedges


2 teaspoons harissa - I used belazu’s apricot harissa

3 teaspoons honey

Juice 1/2 lemon


1 mug dried couscous

5 spring onions - finely chopped

1 small bunch coriander - finely chopped

1 mug boiling hot chicken stock

Salt & pepper

Juice 1/2 lime

1-2 tablespoons olive oil


Preheat the oven to 200 degrees (conventional) 180 degrees (fan)

Mix the marinade ingredients together and coat the chicken. Place on a baking sheet, season generously and drizzle with oil. Roast for 20-25 minutes.

Add the couscous, spring onions and coriander in a bowl. Pour in the stock, stir and cover. Leave for 10-15 minutes. Fluff with a fork to separate the grains. Squeeze with lemon, season and drizzle with olive oil.

Remove the chicken from the oven. Add the couscous to a platter, top with the chicken (including the juices) sprinkle with pomegranate seeds and serve with lemon wedges.

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