Harissa Blackened Chicken & Giant Cous Cous Bowl
The tastiest and juiciest Blackened Harissa Chicken served a fresh and super healthy giant cous cous salad with an utterly divine cooling and refreshing creamy, harissa yoghurt.
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Cook: 30 minutes
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Butterfly both chicken breast, transfer to a a bowl and coat the chicken breast all over in the spices.
Make the giant cous cous salad. For best results, place the finely chopped tomatoes in a sieve or colander over a large bowl, add a generous pinch of salt and allow the tomato juices to drain for 5-10 minutes. Place the finely chopped onion in a bowl of water and allow to soak for at least 10 minutes. Heat the stock in a large saucepan and cook the cous cous according to packet instructions, then drain and allow to cool.
Once ready, combine all the cous cous salad ingredients in a large bowl.
Mix the harissa sauce ingredients in a small bowl until combined.
Heat the oil in a cast iron pan, sear the chicken for 5-7 minutes on one side, then flip and brush the harissa paste all over the chicken breast. Flip the chicken a couple times and shake the pan to coat the chicken all over in the harissa, cover the pan with a lid, reduce the heat to low and the chicken to cook through for 5-7 minutes. You want the chicken to be very charred in some places - it's called 'blackened chicken' for a reason!
Make your bowl. Serve the cous cous, then the chicken alongside the avocado and pickled red onion. Garnish with a squeeze of lemon, feta and the creamy harissa sauce.
Ingredients
Serves 2
Harissa Blackened Chicken
- 2 chicken breasts.
- Tsp of smoked paprika.
- 1/4 tsp of garlic granules.
- 1/2 tsp of mild chilli powder.
- 1/2 tsp of ground white pepper.
- 1/2 tsp of sea salt.
- Tbsp of harissa paste.
Giant Cous Cous Salad
- 200g of giant wholewheat couscous.
- 1 litre of chicken stock (I just used one stock cube mixed with 1L of water)
- 8 medium tomatoes - finely chopped.
- 1 onion - finely chopped.
- 1 cucumber - finely chopped.
- A large handful of fresh parsley - finely chopped.
- A handful of dill - finely chopped.
- Juice of 1 lemon.
- Salt and black pepper, to taste.
Creamy Harissa Sauce:
- 150g of 0% fat greek yoghurt.
- 50g of soured cream.
- Juice of 1/2 a lemon
- Tbsp of harissa paste.
- A handful of fresh parsley - finely chopped.
- A handful of fresh dill - finely chopped.
- 50-100ml of water, to loosen
To serve:
- 1/2 a medium avocado (1/2 per serving).
- 2 tbsp of crumbled feta ( 1 per serving).
- Pickled red onions.
- A wedge of lemon, per serving.
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