Harissa chicken skewers with couscous salad
9
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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