Grilled harissa chicken with preserved lemon, barley couscous and herbs
Ingredienti
- 2 tsp harissa paste
- 2 tsp olive oil (plus extra to serve)
- 1 chicken breast (sliced into 3-4 pieces)
- 100 gr couscous
- 200 gr vegetable stock (optional)
- 2 preserved lemons
- 4 dried apricots
- small bunch parsley
- small bunch mint leaves
- greens of coice eg: broccoli, peas, asparagus, courgettes
- small handfull pine nuts
- 1 lemon grated zeste and juice
Istruzioni
- Mix the harissa and oil, coat the chicken pieces in the mixture, cover and chill in the fridge for 1 hour (this marinating time isn’t essential, but will give the chicken a deeper flavour).
- Preheat the grill to medium, or heat a griddle pan over a medium heat. Grill or griddle the marinated chicken pieces for a few minutes on each side until they are cooked through.
- Meanwhile, prepare the couscous according to the packet instructions, with hot chicken or vegetable stock, or simply hot water. Cover and set aside while you chop up the preserved lemons and apricots, finely chop the herbs and cook the greens.
- Toss the couscous with the preserved lemons, apricots, herbs, pine nuts and greens and place the chicken on top. Drizzle with oil, scatter over the lemon zest and add a spritz of lemon juice.
- Serve warm or let it cool and keep it in the fridge for a packed lunch the next day.
Note
Variations:
– Try ras-el-hanout or a mix of the spices from here instead of harissa.
– Make it into more of a salad by adding chopped tomatoes, cucumber
and beetroot.
– Try swapping the herbs for dill and basil
– Vary the nuts by using pistachios’ hazelnuts and/or almonds.
– Try ras-el-hanout or a mix of the spices from here instead of harissa.
– Make it into more of a salad by adding chopped tomatoes, cucumber
and beetroot.
– Try swapping the herbs for dill and basil
– Vary the nuts by using pistachios’ hazelnuts and/or almonds.