Harissa Chicken Breast and Couscous
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Harissa Chicken Breast and Couscous

with Spinach and Greek Style Yoghurt

High Protein
Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time15 minutes


serving amount

120 grams


(Contains Cereals containing gluten May contain Soya)

15 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

30 grams

Tomato Puree

1 sachet(s)

Roasted Spice and Herb Blend

50 grams

Harissa Paste

(Contains Sulphites)

28 grams

Red Wine Stock Paste

(Contains Sulphites)

15 grams


40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Boiled Water


Nutritional information

Energy (kJ)2492 kJ
Energy (kcal)596 kcal
Fat16.1 g
of which saturates4.2 g
Carbohydrate65.6 g
of which sugars19 g
Protein43.8 g
Salt4.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Cling Film
Large Frying Pan


  • Boil a half-full kettle.
  • Put the couscous in a bowl.
  • Pour in the boiled water (see pantry), stir in the chicken stock paste, then cover tightly with cling film. Set aside, 8-10 mins.
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Add the tomato puree and roasted spice and herb blend. Cook, 1 min.
  • Stir in the harissa (add less if you'd prefer things milder), red wine stock paste, honey and water (see pantry). TIP: Put hardened honey in hot water for 1 min. Simmer, 2-3 mins.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Share the couscous between your bowls.
  • Top with the chicken.
  • Add a dollop of yoghurt.



Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.