Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Harissa chicken skewers with couscous salad by WW

Harissa chicken skewers with couscous salad

9
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Enjoy a Mediterranean feast! Our easy Harissa chicken topped with yogurt tastes authentically divine

Ingredients

Ground chilli

20 g, seeds removed

Ground cumin

½ tsp

Caraway seeds

½ tsp

Garlic

2 clove(s), chopped

Lemon juice

2 tsp

Lemon juice

60 ml, extra

Olive oil

2 tsp

Skinless chicken breast

500 g, fat trimmed, cut into 2.5cm cubes

Currants

2 tbs

Dry couscous

1 cup(s)

Olive oil

1 tbs, extra virgin

Carrot(s)

2 medium, halved, thinly sliced

Fresh coriander

⅓ cup(s)

Fresh flat-leaf parsley

⅓ cup(s)

White radish

200 g, halved, thinly sliced (1 bunch)

Spring onion(s)

4 individual, thinly sliced

Plain or natural yoghurt, low-fat, no added sugar

95 g, to serve

Instructions

  1. To make the harissa, place chillies in a small heatproof bowl and cover with boiling water. Stand for 10 mins or until soft. Drain well. Combine cumin and caraway seeds into a small dry non-stick frying pan over medium heat. Cook, stirring, for 1-2 mins or until fragrant and toasted. Cool. Using a mortar and pestle or small food processor, process spices, garlic, juice, oil and chilli with a good pinch of salt into a paste. Set aside.
  2. Thread chicken onto 8 skewers. Wearing rubber gloves or using the back of a small spoon, spread half the harissa over chicken.
  3. Make the couscous salad. Combine currants and extra juice in a small bowl. Stand for 10 mins or until plump. Place couscous in a large heatproof bowl and cover with 1 cup (250ml) boiling water. Cover tightly with foil, and stand for 5 mins. Uncover, drizzle with extra virgin olive oil and fluff up the grains with a fork. Cool completely, then combine with undrained currants, carrots, herbs, radishes and onions.
  4. Preheat an oiled barbecue hotplate over medium high heat. Cook skewers for 3 mins each side or until browned and cooked through. Serve skewers with couscous salad and yogurt.

Notes

TIP: You will only need half the harissa for this recipe – it is difficult to make a smaller quantity. Keep, tightly covered, in the refrigerator for up to 1 week. You will need to soak bamboo skewers in cold water for 20 mins prior to using, to prevent them scorching during cooking.

You might like

You might like