Harissa Chicken

• active time: 1 hour

Ingredients

4 Boneless skinless chicken thighs

500 g Greek yogurt

95 g harissa paste

400 g couscous

bunch mint

bunch cilantro

5 cucumber

5 limes

salt

black pepper

olive oil

Directions

Roughly cut your chicken thighs into chunky strips and whack them in a bowl with four tbsp yoghurt and three tsp of Harissa paste. Season this with salt and pepper and then massage the mixture into the chicken.

To cook your couscous, pour it into a large bowl and cover it in boiling water and leave this to absorb fully. Once absorbed, run a fork through the grains, separating them and fluffing it up. Cover this with a chopping board or a tea towel for five minutes.

Heat a healthy glug of oil in a frying pan over a medium heat and then pop the chicken in, stirring occasionally and leaving to cook for around 12 minutes.

Chop your mint and coriander, and finely slice your cucumber. Add the herbs and cucumber to the couscous bowl, and squeeze a generous amount of lime juice over the top. Toss this thoroughly, season with salt and pepper, and then toss further.

Plate up a portion of couscous, top with your finished chicken, and dollop on some yoghurt and Harissa. To garnish, sprinkle a few more of your chopped herbs over it