- 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
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.
Transfer to the oven and bake for 20 – 25 minutes until the chicken is cooked through.
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.
Season well then stir through the chickpeas, carrot and herbs.
Serve the chicken on the couscous salad and drizzle with the reserved harissa yogurt.
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.