Ingredients
- 500g Chicken breasts
- 5 tsp Harissa
- 40Ig Couscous
- 1 bunch of mint
- 1 bunch of coriander
- 1/2 cucumber
- 1/2 lime
- olive oil
- 6tbsp Greek yoghurt
Instructions
- Roughly cut your chicken breasts into chunky strips and whack them in a bowl with 2/3 of the yoghurt and 60% of your Harissa paste. Season this with salt and pepper and then massage the mixture into the chicken.
- To cook your couscous, pour it into a large bowl and cover it in boiling water and leave this to absorb fully. Once absorbed, run a fork through the grains, separating them and fluffing it up. Cover this with a chopping board or a tea towel for five minutes.
- Heat a healthy glug of oil in a frying pan over a medium heat and then pop the chicken in, stirring occasionally and leaving to cook for around 12 minutes.
- Chop your mint and coriander, and finely slice your cucumber. Add the herbs and cucumber to the couscous bowl, and squeeze a generous amount of lime juice over the top. Toss this thoroughly, season with salt and pepper, and then toss further.
- Plate up a portion of couscous, top with your finished chicken, and dollop on some yoghurt and Harissa. To garnish, sprinkle a few more of your chopped herbs over it, and you’re done! This dish is an instant crowdpleaser, so gather your mates together and enjoy!