Harissa Chicken and Couscous Salad
Harissa Chicken and Couscous Salad



  • 3 tbsp spicy harissa paste
  • 550g chicken breast fillets
  • 150g couscous
  • 200g peas
  • 1 lemon, juice only
  • ½ diced cucumber
  • 15g each parsley and mint leaves, chopped
  • 60g sliced pitted green olives
  • 1 diced red onion
  • 50g crumbled feta
  • Preheat the oven to 200C. Place the chicken fillets in a bowl with the harissa and some seasoning, and mix to coat. Transfer to a baking tray and baste with any leftover harissa from the bowl, then roast for 20 mins or until cooked through.
  • Meanwhile, cook the couscous according to packet instructions and cook the peas in boiling water for 3 mins. Drain the peas and stir in the cooked couscous with the lemon juice, cucumber, herbs, olives and onion. Pile onto plates and top with the sliced chicken breasts and feta to serve - perfect!
15 mins
4 serving

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