Sticky Harissa Chicken Salad Bowls
Photography Yuki Sato.
A bowl of this richly spiced Moroccan-inspired harissa-glazed chicken salad means dinner in a dash! Add your own extras to the couscous.
PREP: 20 minutes COOK: 20 minutes SCALE: easy
Serves: 4
INGREDIENTS
COUSCOUS SALAD
1 cup couscous
1¼ cups boiling chicken stock or water
2 tablespoons olive oil
12 dried apricots, thinly sliced
⅓ cup currants
2 cloves garlic, crushed
2 teaspoons ground cumin
sea salt
1 small red onion, finely chopped
finely grated zest and juice of 1 lemon
½ cup roasted skin-on almonds, roughly chopped
small handful mint or parsley, finely chopped
STICKY HARISSA CHICKEN
6-8 boneless, skin-off chicken thighs, cut into bite-sized pieces
sea salt and ground pepper
oil, for frying
2 tablespoons rose harissa
2 tablespoons runny honey
2 tablespoons maple syrup
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 tablespoon apple cider vinegar
METHOD
COUSCOUS SALAD: Combine the couscous, stock, olive oil, apricots, currants, garlic and cumin with a good pinch of salt in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.
Toss through the red onion, lemon zest and juice, almonds and mint or parsley. Add any of the extras listed below, if desired.
STICKY HARISSA CHICKEN: Season the chicken with plenty of salt and pepper. Heat a little oil in a large frying pan and cook the chicken until golden and cooked through. Whisk all the remaining ingredients together in a bowl then pour over the chicken and toss together, then cook for a few minutes until glazed and sticky.
Divide the couscous between shallow bowls and top with the chicken.
ADD YOUR OWN EXTRAS: Diced avocado, cucumber or fresh tomatoes; green or black olives; toasted sesame, sunflower and pumpkin seeds.
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