Speedy Harissa Chicken

Nutrition per serve

Ingredients

• 1pcs lemon
• 1pcs zucchini
• 1pcs capsicum
• 1clove garlic
• 5g harissa seasoning
• 300g chicken tenderloins
• 150g couscous
• 30ml olive oil
• 200ml boiling water
• 10ml red wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Finely grate the zest of half the lemon*, then juice the half. Shred the zucchini using a julienne peeler or coarsely grate with a box grater. Cut the capsicum into 3cm chunks (see Make it yours). Crush or finely chop the garlic.
2. Step 2 — Marinate chicken
   Put the garlic, lemon zest, 1 tbs lemon juice, 2 tsp harissa seasoning (see Make it yours) and 1 tbs olive oil in a large bowl. Season with salt and pepper and stir to combine. Add the chicken and toss to coat.
3. Step 3 — Soak couscous
   Put the couscous in a large heatproof bowl, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
4. Step 4 — Pan-fry chicken
   Meanwhile, heat a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through.
5. Step 5 — Serve up
   Put 1 tbs olive oil, 2 tsp lemon juice, 2 tsp red wine vinegar and 1 tsp honey in a bowl. Season with salt and pepper and whisk to combine. Add the dressing, zucchini and capsicum to the couscous and toss to combine. Divide the couscous salad and chicken among plates and enjoy!
6. Step 6 — Make it yours
   Like soft, cooked capsicum instead of crisp and raw? Easy. Simply add the capsicum to the pan with the chicken. ~ Harissa contains chilli, so add more or less to taste, depending on your palate.

Allergens

Sulfit, Gluten, Wheat