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Harissa chicken with cauliflower couscous and chermoula tomatoes


Serves: 4
timeTotal time:
Harissa chicken with cauliflower couscous and chermoula tomatoes
*limited availability / Recipe photograph by Martin Poole

Harissa chicken with cauliflower couscous and chermoula tomatoes


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
311Kcal
Fat
10gr
Saturates
2gr
Carbs
10gr
Sugars
8gr
Fibre
3gr
Protein
44gr
Salt
0.4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 4 tsp harissa paste (we like Belazu rose harissa)
  • 250ml low-fat natural yogurt
  • 4 skinless chicken breast fillets
  • 500g cauliflower florets
  • 2 tsp olive oil
  • zest and juice of 1 lemon, plus wedges
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 200g Best of British red and yellow cherry vine tomatoes, quartered*
  • 2 spring onions, chopped
  • 4 tbsp chopped flat-leaf parsley
  • 30g wild rocket

Step by step

Get ahead
Marinate the chicken for up to 24 hours.
  1. Mix the harissa and some seasoning into the yogurt, in a shallow dish. Slash the chicken breasts and turn in the yogurt mixture. Cover and marinate in the fridge for at least 30 minutes. Preheat the grill.
  2. Shake the excess marinade from the chicken then grill for 20 minutes or until cooked through. Rest for a few minutes.
  3. Whiz the cauliflower florets in a food processor until finely chopped, with the texture of couscous. Heat the olive oil in a frying pan or wide saucepan, add the cauliflower couscous; season and fry for 2-3 minutes until starting to colour. Pour in 125ml boiling water; cover and cook for 4 minutes over a low heat until the cauliflower is tender and the liquid has evaporated. Keep warm.
  4. Meanwhile, combine the lemon juice, half the zest, olive oil, paprika, cumin and some seasoning in a bowl, then stir in the tomatoes, spring onions and parsley.
  5. Divide the cauliflower couscous between 4 warmed plates and add some rocket. Slice the chicken and serve on top of the couscous, with the chermoula tomatoes spooned over. Scatter with the rest of the lemon zest, and serve with lemon wedges.
Chef quote
Take yourself off to North Africa with this fragrantly spicy little number.

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