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Harissa chicken with couscous and a blueberry yogurt dressing
IngredientsFor the Harissa Chicken:2 skinless chicken breasts (approximately 400g)1 tsp harissa pasteFor the Couscous:80g couscousSalt125ml boiling water4 tbsp orange juice100g cucumber, cut into small cubes10 cherry tomatoes, quartered2 spring onions, finely chopped1 tbsp chopped mintFor the blueberry yogurt dressing:125ml Onken Light & Fruity Blueberry yogurt1 tbsp of lemon juice1 tsp harissa paste
MethodMake the harissa chicken:1. Preheat the oven to fan-assisted 180C / 200C / gas 62. Rub the harissa paste on the chicken breasts and place them on a baking tray3. Cover the chicken with foil and bake in the preheated oven for 15 minutes4. Remove the foil and bake for a further 5 minutes or until the chicken is cooked through5. Remove the chicken from the oven, let stand for 5 minutes and slice
Make the couscous:1. Add the couscous, salt and water into a bowl and mix well.2. Then cover with a plate and let it stand for 5 minutes.3. Stir again and cover again for another 5 minutes4. Using a fork, fluff up the couscous and add the rest of the couscous ingredients and mix.
Make the blueberry yogurt dressing:1. Mix the ingredients together in a small bowl.
Assemble the salad:1. Starting with the couscous, add chicken and the blueberry yogurt dressing.
Recipe and image courtesy of Recipes From a Pantry.