Harissa Chicken Recipe

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5 min


15 min

Nutrition per portion

Calories 691 kCal 35%
Fat 28g 40%
  -  Saturates 3g 15%


  • for the couscous
  • 200g (7oz) couscous
  • 200g (7oz) pomegranate seeds
  • 50g (2oz) toasted flaked almonds
  • juice 1 lemon
  • 2tbsp extra virgin olive oil
  • for the chicken
  • 2 free-range skinless chicken breasts, chopped into chunks and seasoned
  • 1tsp harissa
  • juice ½ lemon
  • large handful roughly chopped coriander leaves


  • To make the couscous, cook according to the pack instructions. Fluff with a fork, then stir through the pomegranate, almonds, lemon juice and olive oil with plenty of seasoning. Set aside.

  • To cook the chicken, heat a frying pan with a drizzle of oil and add the chicken to the pan with the harissa and lemon juice. Toss in the pan for around 5 minutes until cooked through. Stir through the coriander and allow to wilt for a few seconds in the pan. Serve with the couscous.

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(51 ratings)
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