Photo of Harissa chicken skewers with couscous salad by WW

Harissa chicken skewers with couscous salad

11
9
9
SmartPoints® value per serving
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

cup(s)

fresh flat-leaf parsley

cup(s)

radish

200 g, halved, thinly sliced (1 bunch)

spring onion(s)

4 individual, thinly sliced

reduced-fat natural yoghurt

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.

Start eating better than ever!