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Super Quick Harissa Chicken and Chickpea Tagine

Super Quick Harissa Chicken and Chickpea Tagine

with Steamed Couscous and Toasted Flaked Almonds
4.5(3)
Emma Blanchet
Emma BlanchetUpdated on April 14, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
797 kcal
Protein
: 
56.4g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Almonds
  • Nuts
  • Soya
  • May contain traces of allergens
  • Pecan Nuts
  • Sesame
  • Hazelnuts
  • Pistachio nuts
  • Cashew nuts
  • Nuts
  • Almonds
  • Peanut
  • Macadamia Nuts
  • Brazil nuts
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.
serving amount

20 grams

Vegetable Stock Paste

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

1 unit(s)

Bell Pepper

1 carton(s)

Chickpeas

240 grams

Diced British Chicken Breast

1 sachet(s)

Ground Cinnamon

50 grams

Harissa Paste

1 carton(s)

Tomato Passata

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp

Sugar

75 milliliter(s)

Water for the Sauce

Energy (kJ)3334 kJ
Energy (kcal)797 kcal
Fat20.7 g
of which saturates2.7 g
Carbohydrate81.9 g
of which sugars16.4 g
Dietary Fibre28 g
Protein56.4 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Instructions and Tips

PDF
Get Started
1
  • Pour the water for the couscous (see pantry for amount) and half the veg stock paste into a saucepan. Bring to the boil. 
  • When boiling, remove from the heat. Stir in the couscous. Pop a lid on the pan.
  • Leave to the side for 8-10 mins or until ready to serve.
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Drain the chickpeas in a sieve.
Fry Time
2
  • Heat a drizzle of oil in a large frying pan on medium-high heat. 
  • Once hot, add the pepper and diced chicken. Fry, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Simmer Simmer
3
  • Add the remaining veg stock paste, chickpeas, cinnamon, harissa paste (add less if you'd prefer it milder), passata, sugar and water (see pantry for both).
  • Stir and bring to the boil. Reduce the heat slightly. Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Dinner's Ready!
4
  • Once the chicken is cooked, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • When everything's ready, share the couscous and chicken between bowls. 
  • Sprinkle over the flaked almonds to finish.
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