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    Chicken Breasts with Harissa and Couscous

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    Chicken Breasts with Harissa and Couscous

    • Preparation time: 35 minutes
    • Cooking time: 20 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 200g couscous
    • 300ml chicken stock or water
    • 50g flaked almonds
    • 50g raisins
    • 4 chicken breasts (skin on or off)
    • 1 tbsp extra virgin olive oil
    • Salt and freshly ground pepper
    • Harissa
    • Sugar
    • 6 large red chillies
    • 3 tsp cumin seeds
    • 3 tsp coriander seeds
    • 6 tbsp tomato purée
    • 8 cloves garlic, crushed
    • 6 tbsp olive oil
    • 1 tsp red wine vinegar
    • 3 tbsp chopped fresh coriander
    • Salt and freshly ground pepper


    1. Make the harissa: roast the chillies under a hot grill until black. Cool. Meanwhile, toast the cumin and coriander seeds in a dry pan over a medium-high heat until fragrant. Cool. Peel the chillies and deseed. Put in a processor with the spices, tomato purée and garlic. Purée, add the oil and vinegar and whizz again. Remove from the processor, stir in the fresh coriander and season with salt, pepper and sugar.
    2. Preheat the oven to 180°C/gas 4. Put the couscous in a bowl. Cover with the stock or water and soak for 15 minutes. Meanwhile, lightly toast the almonds under a medium-hot grill.
    3. When the couscous has absorbed its liquid, add the raisins and almonds. Season. Put in an ovenproof dish and cover. Put in the oven for 20 minutes.
    4. Preheat an iron griddle pan over a medium-high heat. Brush each breast will with oil or butter, season well. Place the chicken on the hot pan and cook for 3-4 minutes until golden, then change the position and cook for a further 3-4 minutes, so you get criss-cross markings. Repeat on the other side - the chicken should take 15 -20minutes in total to cook. If the breasts are large, you can transfer the pan to a preheated oven (180°C/gas 4) for 8-15 minutes to finish cooking
    5. Drizzle the couscous with oil and season. Spread a little harissa on the chicken breasts (you'll have some left over), and serve with the couscous.

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