Harissa Chicken with Cous Cous Salad – 7sp

I’m always trying to come up with new, quick and easy weekday and ‘on the go’ lunches using up the contents of my fridge. A few weeks ago, being once again in this dilemma, I threw together this recipe and was more than pleasantly surprised with the results. For only 7sp you get a lovely, filling dish packed with flavour and punch. It’s the perfect dish to whip up if you’ve got back on the wagon post Christmas/New year and want healthy and flavour all in one!

If you would like to make this dish for packed lunches you can make a big batch of the cous cous and keep in the fridge for a few days. Similarly, you could make a few portions of the chicken, chop up and toss through the cous cous so it’s ready to go!

Harissa Chicken with Cous Cous Salad

Serves 2 = 7sp per serving (Flex)

Ingredients

2 large chicken breasts

2 tsp harissa paste

½ tsp smoked paprika

1 lemon

100g Aldi Spicy Cous Cous, dried

2 tomatoes, diced

1 spring onion, finely chopped

½ green pepper, deseeded and diced

Handful of fresh coriander, roughly chopped

60g light feta cheese, crumbled or cubed

2 tbsp fat free yoghurt mixed with a little harissa paste (1/4 tsp) and lemon juice

Method

Take one chicken breast, pop between two sheets of baking paper and flatten with either a meat mallet or rolling pin until around 1cm thick. Repeat with the second chicken breast. Add the chicken to a large bowl.

To a small bowl, add the harissa paste, smoked paprika and juice of half the lemon and mix. Add to the chicken bowl and combine. Leave to marinade if you have time, I didn’t so I just got straight on with making the rest of the dish.

Pop the cous cous into a clean bowl, top with the required amount of boiling water. Leave the cous cous to stand for 5 minutes to do its thing. Once all the water is absorbed and the cous cous is soft, add the tomatoes, spring onion, green pepper, fresh coriander and feta cheese to the bowl, season with salt and pepper and toss everything together. Pop to one side.

Take a large frying pan, spray with 1kal and then fry the chicken on a high heat for 3-4 minutes. Turn and fry for another 3-4 minutes (or until cooked through).

Add the cous cous salad to a bowl, top with the harissa chicken and finish with a dollop of the lemony harissa yoghurt.

Enjoy!

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10 thoughts on “Harissa Chicken with Cous Cous Salad – 7sp

  1. Julia Cassells says:

    Hi Laura
    I noticed that your last post was featuring the new flex programme. Any chance of the rest of your lovely recipes having the flex points.
    I have just signed up again to ww and there are quite a few changes.
    Really good.
    Bye
    Julia 🙂

  2. Caroline AKA Poshpaddy71 says:

    Love the look of this!!
    I’m going to make it tomorrow night but have wholemeal cous cous that needs using up….any idea what I should do to make it the equivalent to the Aldi Spicy cous cous you used?
    thanks
    xx

  3. Caroline says:

    Made this tonight and it was so lush!!
    I didn’t have the Aldi cous cous but added Tabasco to wholegrain cous cous.
    Fantastic recipe 💚

  4. Linda Stephen says:

    made this tonight – delicious! Very quick and easy and even hubby scoffed the lot. Thanks for keeping me motivated with your tasty recipes.

  5. Lorraine Burgess says:

    This was delicious and so quick to make – I used the spicy cous cous from Tesco and added pomegranate seeds for extra crunch.

  6. AngelaH says:

    Could this be made in the oven? Cover chicken breast with paste, cover with foil and place in oven 180 for 20-30 mins? Thanks

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