Harissa Chicken & Couscous

• Chicken breast(700 g)
• Harissa paste(2 tbsp)
• Olive oil(3 tbsp)
• Honey(1 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Couscous(240 g)
• Chicken Stock(300 ml)
• Onion(1)
• Bell pepper(2)
• Garlic(3 cloves)
• Spinach(120 g)
• Lemon(1)
• Greek yogurt(120 g)
• Fresh parsley(15 g)

Method

1. 1

   Pat the {Chicken breast} dry. In a bowl, mix {Harissa paste}, {Olive oil}, {Honey}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Coat the chicken all over and set aside while you prep the vegetables.

   ~8 min

2. 2

   Dice the {Onion}, slice the {Bell pepper}, mince the {Garlic}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~5 min

3. 3

   Heat a large skillet over medium-high heat. Add the chicken and cook for 5 minutes on the first side, then turn and cook for 4 minutes more until golden and nearly cooked through.

   ~9 min

4. 4

   Transfer the chicken to a plate. In the same skillet, cook the {Onion} and {Bell pepper} for 5 minutes until softened. Stir in the {Garlic} for 1 minute. Add the {Chicken Stock} and bring to a boil. Stir in the {Couscous}, cover, turn off the heat, and let it stand for 5 minutes.

   ~11 min

5. 5

   Return the chicken to the skillet on top of the couscous, cover, and cook on low for 5 minutes until the chicken is cooked through. The chicken should reach 74°C internally.

   ~5 min

6. 6

   Fluff the couscous and fold in the {Spinach} to wilt. Serve the chicken over the couscous with {Greek yogurt}, {Fresh parsley}, and {Lemon} wedges for squeezing over.

   ~3 min