Harissa Chicken with Couscous Salad
and Lemon and Mint Yogurt Dressing
Harissa is an aromatic hot chilli pepper paste made from roasted red peppers, garlic, herbs, spices and olive oil.
Cals 534 · Prot 49 · Carbs 71 · Fat 6
Calorie Smart
30 min
Harissa is an aromatic hot chilli pepper paste made from roasted red peppers, garlic, herbs, spices and olive oil.
Cals 534 · Prot 49 · Carbs 71 · Fat 6
Calorie Smart
Ingredients
Harissa chicken
Chicken breast
300 Grams
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Harissa paste
20 Grams
Coriander cumin powder
4 Grams
Paprika powder
2 Grams
Mild tomato salsa
60 Grams
Honey
15 Grams
Water
100 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Couscous
Water
200 ML
Vegetable stock cube
15*
1 Piece
Couscous
10*11*
100 Grams
Cherry tomatoes
150 Grams
Cucumber
1 Piece
Yellow pepper
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Dressing
Fresh mint
10 Grams
Lemon
1 Piece
Natural yogurt
4*
170 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Serve
Rocket
40 Grams
Allergens
*15 Celery, *10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2233 / 534 |
| Fats (g) | 6.3 |
| of which saturated (g) | 2.1 |
| Carbohydrates (g) | 71 |
| of which sugars (g) | 16.2 |
| Fibers (g) | 8.1 |
| Proteins (g) | 49.2 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water and dissolve the 0.5 vegetable stock cube in it.
- Set the vegetable stock aside.
- Add the couscous to a bowl with the vegetable stock.
- Cover with a lid. Set aside until in step 6.
- Meanwhile, pick and finely chop the mint leaves.
- Slice the lemon into wedges.
- In a small bowl combine the yogurt, mint, pinch of salt and pepper with a squeeze of lemon juice to taste.
- Set the lemon and mint dressing aside.
2 Prep veg
- Chop the cherry tomatoes in half.
- Chop the cucumber into cubes.
- Deseed and chop the yellow pepper into cubes.
- Add the cucumber, pepper and tomatoes to a large bowl.
- Set aside.
3 Prep chicken
- Peel and mince the garlic.
- Chop the chicken breast into bite-sized pieces.
4 Fry chicken
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the chicken.
- Fry for 2-3 min on each side until browned and cooked through.
- Transfer to a plate.
- Reserve the pan.
5 Simmer
- Return the reserved pan to a medium heat with a drizzle of oil.
- Once hot, add the garlic and harissa paste (spicy!).
- Fry for 1 min.
- Add the coriander cumin powder, paprika, mild tomato salsa, honey and the measured water.
- Simmer for 3 min further.
- Add the chicken along with any juices on the plate.
- Toss to coat. Simmer for 1 min further.
- Remove from the heat.
- Season with salt and pepper to taste.
Tip! Sensitive to spice? Go easy on the harissa paste.
6 Serve
- Once the couscous has cooked, fluff up with a fork.
- Add to the chopped vegetables with a drizzle of olive oil.
- Season with salt and pepper.
- Serve the Harissa Chicken on top of the Couscous Salad with Lemon and Mint Yogurt Dressing and rocket alongside.
- Garnish with the remaining lemon wedges.
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