Harissa Spiced Chicken
with green beans, cherry tomatoes and pearled couscous
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
•Spicy
Allergens:
Cereals containing gluten
•Wheat
•Milk
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Ras-el-Hanout
1 pack(s)
Passata
1 sachet(s)
Harissa Paste
5 grams
Parsley
125 grams
Cherry Tomatoes
100 grams
Green Beans
1 sachet(s)
Honey
150 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya, Egg, Lupin, Mustard)
1 sachet(s)
Vegetable Stock
260 grams
Diced Irish Chicken Breast
½ sachet(s)
Ground Cinnamon
75 grams
Yoghurt
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2713 kJ
Energy (kcal)648 kcal
Fat12 g
of which saturates2.7 g
Carbohydrate84 g
of which sugars24.6 g
Dietary Fiber6.2 g
Protein44.9 g
Salt2.6 g
Potassium357.4 mg
Calcium43.8 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
- Roughly chop the parsley.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove once cooked.
3
- Return the pan to a medium-high heat with a drizzle of oil.
- Once hot, fry green beans and cherry tomatoes until starting to char, 3-4 mins. Stir in the ras-el-hanout and cinnamon and fry for 1 min.
- Add passata, ½ tsp sugar (per 2P) and 2 tbsp water (per 2P). Cover and simmer until the veg is tender, 4-5 mins.
- To finish, mix through the harissa paste, honey and a knob of butter.
- Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.
4
- Just before serving, toss the chicken through the sauce to coat.
- Mix two-thirds of the parsley into the couscous, fluffing it up as you go. Mix the remaining parsley with the yoghurt.
- Divide the herby couscous between deep plates or bowls.
- Top with the chicken and veg.
- Finish with a drizzle of parsley yoghurt.
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