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    Chilli and Lemon Chicken with Couscous

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    Chilli and Lemon Chicken with Couscous

    • Preparation time: 10 minutes plus marinating
    • Cooking time: 8 minutes to 15 minutes
    • Total time: 18 minutes to 25 minutes 25 minutes

    Serves: 4


    • Salt
    • 4 Waitrose Chicken Breast Fillets
    • 300ml Joubère Fresh Chicken Stock
    • 250g couscous
    • 1 clove of garlic, crushed
    • Zest of one lemon
    • Freshly ground black pepper
    • 1 pack fresh coriander, finely chopped
    • 1 small tub of Waitrose Low Fat Natural Yogurt
    • The marinade
    • 2tsp Bart Spices Harissa Paste
    • Juice of two lemon (reserve the zest from 1 lemon)


    1. Mix the harissa and lemon juice together. Place the chicken in a shallow dish and pour the marinade over the top. Refrigerate for at least one hour.
    2. Transfer the chicken and the marinade to a frying pan or grill pan and cook over a medium heat for 15 minutes, turning regularly until thoroughly cooked.
    3. Bring the stock to the boil in a small saucepan. Place the remaining ingredients, except the coriander and yogurt, in a bowl and pour the boiling stock over the top.
    4. When all the stock is absorbed, the couscous is ready to serve. Sprinkle with the fresh coriander and top with the chicken breasts. Serve with the low fat yogurt as an accompaniment.

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