Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Mix the harissa and lemon juice together. Place the chicken in a shallow dish and pour the marinade over the top. Refrigerate for at least one hour. Transfer the chicken and the marinade to a frying pan or grill pan and cook over a medium heat for 10 minutes, turning regularly until thoroughly cooked. Bring the stock to the boil in a small saucepan. Place the remaining ingredients, except the coriander and yoghurt, in a bowl and pour the boiling stock over the top. When all the stock is absorbed, the couscous is ready to serve. Sprinkle with the fresh coriander and top with the chicken breasts. Serve with the low fat yogurt as an accompaniment. Converted by MC_Buster. NOTES : This recipe uses harissa paste made from chilli, garlic, caraway, coriander and lemon, which you will find in the spice section of Waitrose. It is often used in couscous, sauces and marinades or on its own as an accompaniment. Converted by MM_Buster v2.0l.
