Harissa Roast Veg with Chicken & Cous Cous
A vibrant, flavour-packed dish of harissa-roasted vegetables and tender chicken served on fluffy cous cous - the perfect balance of spice, warmth, and comfort.
Easy
4 servings
420 kcal
30 minutes
Ingredients
2 tsp harissa paste
1 tsp honey
2 tsp lemon juice
10 g olive oil
250 g pumpkin
½ red onion
660 g deboned chicken thighs
½ red pepper
150 g cherry tomatoes
5 spears of tenderstem broccoli
100 g cous cous
25 g sultanas
1 tin chickpeas
120 g low fat yoghurt
5 g parsley or coriander
Method
Preheat the oven to 200°C.
Combine the harissa, honey, lemon juice, olive oil and some salt in a large bowl.
Cube the pumpkin and wedge the onion. Toss the veg and the chicken through the harissa until evenly coated.
Transfer to a baking sheet and roast for 20 minutes.
Meanwhile, chop the pepper, halve the tomatoes and chop the broccoli.
Add the remaining veg to the tray, give everything a shuffle, and return it to the oven for another 15 minutes.
Boil the kettle. Add the cous cous and a pinch of salt to a bowl. Pour 80 ml water over the cous cous and cover with cling wrap or a side plate. Once the water has been absorbed, fluff the cous cous with a fork. Add in the sultanas. Drain the chickpeas and stir them in too.
Rinse and then roughly chop the herbs. Stir them through the yoghurt. Divide the cous cous and roasted veg/chicken between bowls, then dollop on the yoghurt. Enjoy!