Spiced Chicken with Fruity Couscous and Yogurt Dressing

Bored of chicken? Try livening it up with some Moroccan spices and fruity couscous

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  • Serves 4

  • Prep time 20 mins

  • Cooking time 25 mins

  • Total time 45 mins

  • Skill level Easy

  • Child friendly yes
  • Prepare ahead yes


  • 3 tbsp harissa paste
  • 150g (5oz) natural yogurt
  • 4 chicken breasts
  • 200g (7oz) couscous
  • 350ml (12fl oz) hot chicken stock
  • 50g (2oz) apricots, sliced
  • 50g (2oz) sultanas
  • 410g (14½oz) chickpeas, drained
  • 2 carrots, grated
  • ½ pack fresh parsley, roughly chopped
  • ½ pack fresh mint, leaves picked


If you think harrissa will be a bit hot for the kids try using a Morrocan herb mix or ras el hanout to rub over the chicken.


  1. Preheat the oven to 180C/160C fan/350F/Gas 4. Mix the harrissa & yogurt together. Place ¾ in an ovenproof dish and stir through the chicken until well coated. Leave for 15 minutes to marinate.

  2. Transfer to the oven and bake for 20 – 25 minutes until the chicken is cooked through.  

  3. Meanwhile pour the couscous, apricots and sultanas into a large bowl and pour over the hot chicken stock. Cover and leave for 5 minutes until absorbed then fluff with a fork.

  4. Season well then stir through the chickpeas, carrot and herbs.

  5. Serve the chicken on the couscous salad and drizzle with the reserved harissa yogurt.