HARISSA CHICKEN WITH COUSCOUS SALAD

SERVES 4 PER SERVE 2475kj COST $$$

Woman’s Day (Australia) - - Food To Love -

800g chicken breast fil­lets, sliced thickly 2 tbsp harissa 2 tsp finely grated le­mon zest 200g green beans, blanched, sliced 2 green onions, thinly sliced ¼ cup firmly packed fresh co­rian­der leaves COUSCOUS SALAD 1 ½ cups chicken stock 2 tsp ground co­rian­der 1 ½ cups couscous 1 red cap­sicum, seeded, finely chopped

F 1 onion, finely chopped F 3 green onions, thinly sliced F ½ cup firmly packed fresh

co­rian­der leaves F ⅓ cup le­mon juice F 1 tbsp olive oil

1 Com­bine chicken with harissa and zest in medium bowl. 2 Cook chicken on heated oiled grill plate or bar­be­cue, un­cov­ered, un­til cooked through. Cover chicken and set aside 5 min­utes. Slice thickly. 3 COUSCOUS SALAD Bring stock and co­rian­der to a boil in medium saucepan. Re­move from heat and stir in couscous. Cover and set aside 5 min­utes un­til liq­uid ab­sorbs, fluff­ing oc­ca­sion­ally with fork. Add re­main­ing in­gre­di­ents. Toss gen­tly to com­bine. 4 Serve beans and chicken on salad, topped with green onion and co­rian­der leaves.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.