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Ingredients
Method
- 3 tbsp harissa paste
- 500g chicken breast portions
- 150g couscous
- 200g peas
- 1 lemon, juice only
- ½ diced cucumber
- 15g mint leaves, shredded
- 10g chopped parsley
- 60g green olives
- 1 diced red onion
- 50g feta, crumbled
- Slather the chicken breasts with harissa, then transfer to a baking tray and roast for 20 mins until cooked through. Meanwhile, tip the couscous into a bowl and pour over 400ml boiling water. Cover and leave to absorb for 10 mins. Meanwhile, cook the peas in boiling water for 3 mins, then drain.
- Fluff the couscous with a fork, stir in the lemon juice, peas, cucumber, herbs, onion and olives. Toss everything together, then serve with thickly-sliced chicken breasts. Crumble over the cheese and some more herbs, and enjoy.
15 mins
4 serving
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