HARISSA CHICKEN WITH COUSCOUS SALAD

SERVES 4 PER SERVE 2475kj COST $$$

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.