Spiced Roast Chicken & Harissa Pearl Couscous
with Cherry Tomato Salad & Fetta
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Forget boring, bland salads! This dish is a textural treat featuring tender chicken thigh teamed with chewy pearl couscous, vibrant veggies and a scattering of creamy fetta. Prepare for a mouthful of show-stopping flavour thanks to our complex and aromatic chermoula spice blend.
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Harissa Paste
(May be present: Soy)
330 g
Chicken Thigh
1 packet
Mixed Salad Leaves
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy)
1
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1.75 cup
boiling water
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Boil the kettle.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add stock concentrate.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse and return to the pan, then stir through harissa paste and the butter. Cover to keep warm.
• Halve snacking tomatoes.
• In a large bowl, combine tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide harissa pearl couscous and cherry tomato salad between bowls. Top with spiced chicken.
• Crumble fetta cubes over salad to serve. Enjoy!
