Blackened Harissa Chicken with Giant Couscous Bowl
A vibrant and flavourful bowl featuring juicy, charred harissa chicken served over a fresh giant couscous salad. The cooling Greek yoghurt dressing, rich in protein, balances the smoky heat perfectly. CHECKEDPP
Ingredients
chicken breasts340 gbutterflied
smoked paprika1 tsp
garlic granule1 tsp
mild chilli powder1 tsp
sea salt1 pinch
harissa paste2 tbsp
extra virgin olive oil1 tbsp
chicken stock400 ml
white peppers2 pinch
giant wholewheat couscous200 g
tomatoes2 wholefinely chopped
onion1 wholefinely chopped
cucumber1 wholefinely chopped
lemons2 wholefor juice
black pepper1 pinch
greek yoghurt10 tbsp0% fat
water75 mlto loosen sauce
avocado1 wholemedium, sliced
feta30 gcrumbled
soured cream5 tbsp
red onion0.3 whole
fresh parsley40 g
fresh dill10 g
Instructions
Chef's Tips
For maximum 'blackened' flavour, ensure your pan is very hot before adding the chicken and use a cast iron skillet if possible, as it retains heat exceptionally well.
If you don't have giant couscous, regular couscous or quinoa can be substituted, though cooking times will vary.
The creamy harissa sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Prepare the Vegetables and Chicken
Finely chop the tomato, white onion, red onion (for garnish), and cucumber, parsley, and dill. Place the chopped tomato in a sieve or colander over a bowl, add a generous pinch of sea salt, and allow the juices to drain for 10 minutes. Place the finely chopped white onion in a separate bowl of water and allow it to soak for 10 minutes. Butterfly both chicken breasts and transfer them to a bowl.
Season the Chicken
In the bowl with the chicken, add the smoked paprika, garlic granule, mild chilli powder, ground white pepper, and sea salt. Coat the chicken breast all over in the spices.
Cook the Couscous
Heat the chicken stock in a large saucepan and cook the giant wholewheat couscous according to the packet instructions. Once cooked, drain the couscous and allow it to cool completely.
Make the Sauces
For the creamy harissa sauce, combine the Greek yoghurt, soured cream, juice of half a lemon, 1 tbsp harissa paste, half of the finely chopped parsley, finely chopped dill, and water in a small bowl. Mix until combined. Set aside the remaining 1 tbsp of harissa paste for brushing the chicken.
Cook the Chicken
Heat the extra virgin olive oil in a cast iron pan over a medium-high heat. Sear the seasoned chicken for 7 minutes on one side until blackened. Flip the chicken and immediately brush the harissa paste all over the cooked side. Flip the chicken a couple more times, shaking the pan to coat the chicken all over in the harissa. Cover the pan with a lid, reduce the heat to low, and allow the chicken to cook through for a further 7 minutes. The chicken should be very charred in places.
Assemble the Salad
Once the couscous is cool, drain the tomato and white onion. Combine the couscous, drained tomato, drained onion, cucumber, the remaining parsley, dill, and the juice of 1 lemon in a large bowl. Season with sea salt and black pepper to taste.
Serve the Bowl
Divide the giant couscous salad between two bowls. Slice the cooked harissa chicken and place it alongside the salad. Add slices of avocado and a handful of red onion to each bowl. Garnish with crumbled feta, a squeeze of lemon wedge, and a generous drizzle of the creamy harissa sauce.
