Serves: 4
Preparation time: 20 mins
Cooking time: 2hrs 10 mins
INGREDIENTS
· 2 tbsp harissa paste
· 4 tbsp natural yoghurt
· 3 chicken breasts
· 200g couscous
· 250ml chicken stock
· 1 tbsp olive oil
· 200g blueberries
· 4 spring onions, finely sliced
· Juice of 1 lemon
· A handful of fresh mint, finely chopped
· 50g flaked almonds, toasted
METHOD
1. Mix together the harissa, yoghurt and juice of 1/2 lemon. Coat the chicken breasts and leave to marinate for an hour or overnight if time allows.
2. Place the couscous in a large bowl, pour over the hot stock and olive oil, cover with cling film and leave for 5 mins then fluff up with a fork.
3. Add the blueberries, spring onions, juice of 1⁄2 lemon and most of the mint and toasted almonds, season to taste and cool.
4. Griddle the chicken breasts for approx 7-10 mins each side until piping hot and cooked through, cool and cut into bite sized slices.
5. Mix together with the couscous and place in a serving bowl, sprinkle with the remaining mint and almonds, and serve with a salad of green leaves.
Credit: berryworld.com