- 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.
Top Tip for making Spiced Chicken with Fruity Couscous and Yogurt Dressing
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.