Warm chicken and preserved lemon salad

Warm chicken and preserved lemon salad

A warm, tangy salad that features all the sunshine flavours of the Mediterranean.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 tbsp Belazu Green Verbena Harissa
  • 2 tbsp olive oil
  • 4 British chicken breast fillets
  • 2 red peppers, seeded and quartered
  • 150g Belazu Barley Couscous
  • 140g pack Waitrose Watercress, Rocket & Spinach Salad
  • 2 tbsp green olives, halved
  • 2 Belazu Beldi Preserved
  • 1 Lemons, finely chopped
  • 2 tbsp coriander


  1. Mix together the harissa and 1 tablespoon of the olive oil and brush the chicken and peppers with the mixture.

  2. Cook the chicken and peppers in a preheated griddle pan or under a medium grill for 8–10 minutes on each side until nicely browned and cooked through with no pink meat and the juices run clear.

  3. Meanwhile, place the couscous in a large heatproof bowl and cover with 300ml boiling water. Leave for 5 minutes until the water has been absorbed, then fluff up with a fork. Stir through the remaining tablespoon of olive oil and transfer to a large serving bowl.

  4. Slice the chicken and peppers into strips and add to the couscous along with the salad leaves, olives, lemons and coriander. Toss well together and serve immediately, or leave to cool completely and serve chilled.

Cook’s tip

Vegetarians can try this lovely salad with slices of grilled halloumi in place of the chicken


Typical values per serving when made using specific products in recipe


1,689kJ/ 401kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating