Harissa Chicken and Couscous
with Spinach and Greek Style Yoghurt
Calories
:Â
658 kcalProtein
:Â
40.9g proteinTotal
:Â
15 minutesDifficulty
:Â
Easy High Protein
Medium Spice
New
Allergens:
- Cereals containing gluten
- Sulphites
- Milk
- Soya
- May contain traces of allergens
Looking for a super quick and tasty midweek dinner option? Try cooking up our Harissa Chicken and Couscous in just 15 minutes for a delicious and speedy meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
15 grams
Chicken Stock Paste
240 grams
Diced British Chicken Thigh
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
Honey
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Boiled Water
Utensils
•Bowl
•Kettle
•Cling Film
•Pan
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- Share the couscous between your bowls.
- Top with the chicken.
- Add a dollop of yoghurt.
Enjoy!
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