Tunisian Spiced Chicken and Chickpea Couscous with Harissa
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Ingredients
- 600 g chicken thigh fillets, sliced
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp harissa paste
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 300 g couscous
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 687 kcal
- Protein
- 47.9 g
- Carbohydrate
- 75.9 g
- of which sugars
- 6.2 g
- Fat
- 17.1 g
- of which saturates
- 3.2 g
- Fibre
- 11.6 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 6 minutes until soft, then add the garlic and harissa paste and cook for 1 minute.
- 2
Add the chicken and cook for 5 minutes, turning, until sealed on all sides.
- 3
Pour in the chopped tomatoes and 150ml water, cover and simmer for 15 minutes, until the chicken is cooked through with no pink remaining.
- 4
Stir in the chickpeas and warm through for 2-3 minutes.
- 5
Meanwhile, put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.
- 6
Pile the couscous onto plates, spoon over the chicken and chickpeas, and scatter with the coriander.
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