Harissa Chicken with Couscous Salad

Serves 4

• 800g chicken breast fillets, sliced thinly
• 2 tablespoons harissa
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups (300g) couscous
• 2 teaspoons ground coriander
• 1 1/2 cups (375ml) chicken stock
• 1 red capsicum, chopped finely
• 1 medium brown onion, chopped finely
• 3 green onions, sliced thinly
• 1/2 cup firmly packed fresh coriander
• 1/3 cup (80ml) lemon juice
• 1 tablespoon olive oil

1. Combine chicken with harissa and rind in a bowl.
2. Cook chicken on a heated oiled grill pan uncovered. Cover, stand 5 minutes then cut into thick slices.
3. Bring chicken stock and ground coriander to a boil in a pot. Remove from the heat, stir in couscous. Cover and stand for 5 minutes or until the liquid is absorbed. Fluffing occasionally with a fork. Combine remaining ingredients and toss through couscous.
4. Serve chicken slices on top of couscous salad. Enjoy!

Recipe Source