Harissa Chicken with Vegetable Cous Cous

Harissa Chicken with Vegetable Cous Cous

Serves: 4

Ingredients

• 4 chicken breasts ( I used frozen as there is no pumped water and all the fat is already removed )

• 40g harissa paste

• juice from 1 lemon

• 160g cous cous

• 60g raisins

• 2-4 carrots, chopped into small bits*

• 1 smal-medium red onion, finely sliced

• 120-240g radishes, finely sliced

• 1-2 red pepper, diced

• 4 celery sticks, finely sliced

• 4 cloves garlic, minced

• 1 large knob ginger, grated

• 40 ml sesame oil ( extra virgin olive oil can also be used- I just prefer the taste )

• juice from 1 lemon

• zest from 1 lemon

• 1 tsp ground star anise, optional

• 1 tsp cinnamon

• 1 tsp turmeric

• 2 tsp ground cumin

• 2 tsp ground coriander

• 500ml boiling chicken stock

• large handful of mint and coriander, roughly chopped

• 80g roasted almonds

• salt and black pepper, to season

* I love a vegetable-filled cous cous so I usually use double amounts however I've used half the amount in the photos above so it's more cous cous-ey...

Method

- Marinate the chicken in the lemon juice and harissa the morning of the day you will serve this dish ( or the night before ) in a small bowl. Use your hands to massage it in then cover and chill.

- When ready to serve, preheat the oven to 180 degrees c, fan. Line a large tray with tin foil and place the chicken breasts at the side of the tray to allow room for the veg.

- While the oven preheats, Add the cous cous, raisins and 2 cloves garlic to a large bowl. Set aside for later.

- Prepare the veg then chuck it all onto the tray. Add the chilli on top. Place the tray in the oven to roast for 30-45 minutes ( if the veg starts to burn, cover it with a sheet of tin foil ).

- Meanwhile, make the dressing by whisking the other 2 garlic cloves, oil, lemon juice and zest and all the spices in a small bowl. Set aside.

- Roughly chop the mint and coriander and set aside.

- 10 minutes before the chicken and veg are ready, prepare the stock then pour over the bowl of cous cous. Cover with tin foil and let it steam for 5 minutes to absorb the liquid.

- Remove the lid and fluff up. Pour in the dressing. Add in all the veg and toss everything together until EVERYTHING is evenly distributed. Sprinkle over the almonds.

- Serve the cous cous over a bed of green leaves and place a chicken breast on top ( you can slice it beforehand to make it easier to eat ).