Harissa Chicken with Roast Veg + Couscous (MC)
Ingredients
- ½ tbsp tomato puree
- ½ tbsp harissa paste (or ½ tbsp tomato puree with a sprinkle of chilli flakes)
- ½ tbsp olive oil
- 1 chicken fillet, cut into bite-sized chunks
- ½ red pepper, diced
- ½ courgette, diced
- ½ red onion, diced
- ½ tsp ground coriander
- ¼ tsp garlic granules or ½ garlic clove, crushed
- Pinch of black pepper, to taste
- 40g couscous
- ½ tsp turmeric
- ½ stock cube
- ½ tbsp fresh parsley
Instructions
Preheat the oven to 180°C fan.
Mix the tomato puree, harissa and half of the olive oil in a medium bowl. Add the chicken and set aside.
Add the red pepper, courgette and red onion to a large bowl. Drizzle with the remaining olive oil, add the ground coriander, garlic granules and black pepper. Toss well to coat.
Tip the vegetables onto a large baking tray (with high sides) and spread out evenly. Place the chicken pieces on top.
Roast in the oven for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables are roasting, prepare the couscous. Add the couscous to a heatproof bowl along with the turmeric and crumbled stock cube. Pour over 100ml boiling water, cover with a plate or cling film and leave to sit for 5 minutes.
Fluff the couscous with a fork, then stir through the chopped parsley and a pinch of black pepper.
Serve the roast veg and chicken over the couscous.