Ingredients
Units
Scale
- 500 g chicken thigh fillets
- 3 tbsp harissa paste
- 3 tbsp extra virgin olive oil
- 3 tbsp honey
- 300 ml vegetable stock
- 1 cup raw pearl couscous
- 1 red capsicum, sliced
- 400 g tin chickpeas, drained
- 1 lemon, halved
- 1/4 cup pine nuts, toasted
- 1/2 cup parsley, roughly chopped
Instructions
- Preheat oven to 200C(395F)
- Combine harissa, oil, honey, and a pinch of salt and use half of the marinade to coat chicken well.
- Arrange chickpeas, capsicum, lemon halves in a baking tray or dish and coat with remaining marinade. Add chicken pieces and bake for 15 mins. Sprinkle pine nuts over the baking tray and cook for another 10 mins.
- Cook couscous per pack instructions, using stock in place of water.
- Serve with lemon squeeze on top, parsley (optional) and chilli (pepper) flakes if needed.
Notes
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- Use quinoa or brown rice if you can’t eat gluten.
- Harissa is a North African spice. You can find it in any major supermarket in the international aisle.
- Swap harissa paste for tomato paste concentrate with chilli (pepper) flakes added if you don’t like it spicy (or can’t find harissa). You can also buy harissa spice seasoning which you can add to tomato paste.
- This recipe freezes well. And it’s great for meal prep too.
- Pine nuts are expensive so you can swap them for any seed or nut you like.
- Pumpkin seeds, cashews, shaved almonds or sesame seeds!
- You can cook the couscous in water to reduce the sodium further.
- Prep Time: 5 mins
- Cook Time: 25 mins