Quick Peri Peri Chicken Couscous Bowl
with Cucumber, Baby Plum Tomatoes and Harissa Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
- Cereals containing gluten
- Milk
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
A popular spice blend in Portuguese cuisine, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for flavouring chicken with. This colourful couscous bowl comes together in less than 25 minutes.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Cucumber
50 grams
Harissa Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
20 grams
Butter
1 tsp
Sugar
200 milliliter(s)
Water for the Couscous
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Peel and grate the garlic (or use a garlic press). Halve, peel and chop the red onion into small pieces.
b) Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the butter (see pantry for amount) and allow to melt.
c) Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.
d) Once the onion has softened, add the sugar (see pantry for amount) and the garlic to the onion, stir together and cook for 1 min more. Stir the couscous into the onion and garlic until coated, 1 min.
a) Pour the water for the couscous (see pantry for amount) and the chicken stock paste into the saucepan and bring to the boil.
b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
c) Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
d) Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Season the chicken with salt and pepper and sprinkle with the peri peri seasoning.
c) Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Once cooked, transfer the chicken to a board. Drizzle with the honey (see pantry for amount). Cover with foil and rest for a couple of mins.
a) Meanwhile, halve the baby plum tomatoes. Trim the cucumber, then cut into small 1cm pieces.
b) In a small bowl, combine the yoghurt with the harissa paste. Season with salt and pepper.
a) Once everything's ready, slice the chicken into 1cm thick slices.
b) Fluff up the couscous with a fork and stir through the tomatoes and cucumber.
a) Share the couscous between your serving bowls and top with the sliced chicken.
b) Drizzle over the harissa yoghurt to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peri peri seasoning delivers a well-spiced result, though one reviewer felt the dish could benefit from greater depth of flavour.
- Ease of prep: Straightforward and quick to pull together; some found the couscous steps slightly unclear in terms of which pan to use.
- Suggestions: Consider finishing the chicken in the oven after a quick pan-fry for a more even cook, rather than frying it flat throughout.
