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)
2 large chicken breasts
2 tsp harissa paste
½ tsp smoked paprika
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
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.