Couscous Salad with Harissa Chicken

Charmaine Lu -
  • 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