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Persian Shirazi Style Chicken Salad

Serves 2 | with Giant Couscous, Harissa-Lemon Dressing and Pomegranate
4.0(24)
Recipe Development Team
Recipe Development TeamUpdated on March 25, 2026
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Calories
: 
783 kcal
Protein
: 
45.2g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

British Chicken Thighs

1 sachet(s)

Chermoula Spice Mix

1 unit(s)

Lemon

120 grams

Giant Couscous

(Contains: Cereals containing gluten)

1 unit(s)

Baby Cucumber

125 grams

Baby Plum Tomatoes

1 unit(s)

Pomegranate

50 grams

Harissa Paste

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil

½ tsp

Sugar

Energy (kJ)3274 kJ
Energy (kcal)783 kcal
Fat32.9 g
of which saturates7.1 g
Carbohydrate81.6 g
of which sugars28.7 g
Dietary Fibre10.4 g
Protein45.2 g
Salt1 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Zester
•Chopping Board
•Sieve
•Knife
•Medium Saucepan
•Large Bowl

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Lay the chicken thighs on a lined baking tray, drizzle with oil and the honey (see pantry for amount). Sprinkle over the chermoula spice mix, season with salt and pepper and toss to coat.

c) When the oven is hot, roast on the middle shelf until browned and cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

2

a) While the chicken cooks, zest and quarter the lemon.

b) Bring a medium saucepan of water to the boil with 0.5 tsp salt for the giant couscous.

c) When boiling, add the giant couscous and lemon zest to the water and bring back to the boil. Cook until tender with a slight bite, 8 mins. 

d) Once cooked, drain in a sieve and run under cold water to quickly cool it down and stop it sticking together. Let the couscous drain in the sieve until you're ready to serve.

3

a) While couscous boils, trim the cucumber, then halve lengthways. Cut lengthways into roughly 0.5 cm wide strips, then cut into 0.5cm pieces widthways.

b) Quarter the baby plum tomatoes.

c) Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.

4

a) Squeeze the lemon juice from half the wedges into a large bowl. Add the olive oil (see pantry for amount) and harissa, then season with salt and pepper.

b) Once cooked, slice the chicken into 1cm thick slices.

c) Add the giant couscous, pomegranate seeds, tomatoes and cucumber to the harissa and lemon dressing, then toss to coat.

d) Divide your shirazi style salad between your serving bowls and top with the chicken slices.

e) Serve the remaining lemon wedges on the side for squeezing over to finish.

Enjoy!

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