Grilled Moroccan chicken with lemony couscous & carrot salad

with harissa yoghurt

Grilled Moroccan chicken with lemony couscous & carrot salad

Grilled Moroccan chicken with lemony couscous & carrot salad

Serves 2
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 467 23%
  • Fat 11.4g 16%
  • Saturates 2.3g 12%
  • Sugars 9.5g 11%
  • Salt 0.9g 15%
  • Protein 38.8g 78%
  • Carbs 55.1g 21%
  • Fibre 7.1g -
Of an adult's reference intake
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Ingredients

  • 1 red onion
  • 1 carrot
  • 2 skinless free-range chicken breasts
  • olive oil
  • 1 teaspoon ground cumin
  • 125g wholewheat couscous
  • 1 lemon
  • extra virgin olive oil
  • ½ bunch fresh coriander , (15g)
  • 2 tablespoons natural yoghurt
  • 2 teaspoons harissa
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Method

  1. Place a griddle pan or frying pan over a medium heat to get screaming hot.
  2. Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
  3. Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
  4. Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
  5. Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
  6. Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
  7. Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
  8. Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
  9. Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
  10. Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
  11. Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.
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