Spiced Chicken With Herb Cous Cous


4 chicken breasts, each about 125g (4 oz)

2-3 tsp harissa or other thick chilli paste

300g ( 11 oz) cous cous

1 red onion, peeled and finely chopped

350ml ( 12 fl oz) hot chicken stock grated zest and  of 1 lemon juice

2 ripe tomtoes, roughly chopped

200g (3/4 oz )parsley, roughly chopped

20g (3/4 oz) coriander, roughly chopped

3 tbsp olive oil sea salt and pepper

1 lime, cut into wedges,to serve



  • Preheat the grill to medium. Deeply slash the skin side of the chicken, then rub the harissa into each breast, making sure it goes into the slashes.
  •  Arrange the chicken skin-side down on a foil-lined grill pan. Cook under the grill for 6-7 min on each side or until the skine is crasp and the chicken is cooked through.
  •  Meanwhile, place the cous cous and onion in a large heatproof bowl and pour over the hot stock and the lemon juice. Leave to soak for 10 min until all the liquid has been absorbed.
  • Break up the cous cous with a fork , then stir through the tomatoes, feat, lemon zest herbs and olive oil. |Add salt and pepper to taste.
  •  Place the chicken and warm cous cous on warm plates and add a lime wedge on the side.

Serves 4


This recipe is based on a dish i ate in Egypt while on holiday. It’svery easy to make and the crispy, succulent chicken tastes superb. 


You may also like...