- 1 tbsp olive oil
- 2 red onions, halved and cut into thin wedges
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 chicken breasts, diced (or equivalent cooked chicken)
- 1 red pepper
- 1 yellow pepper
- 2 x 400g cans chopped tomatoes
- Juice of 2 lemons
- 140g couscous
- Small bunch coriander, chopped
- Heat oil in a large saucepan and cook onions gently until softened.
- Add the harissa paste and spices and cook for a few minutes until fragrant.
- Add the chicken and stir for a couple of minutes until fully coated with the spices.
- Add the peppers and cans of tomatoes, with ¼ can of water.
- Cover and simmer for 20-30 minutes. Add lemon juice and seasoning.
- Turn off the heat, add the couscous, stir and cover.
- Leave for 10 minutes, then stir through the coriander and serve.
I often cook up a whole chicken to use during the week, so this recipe was ideal.
If you like it spicy, add another tbsp harissa paste. Most people will find the current amount ideal to leave a slight tang.
This can be served with salad and breads with oil and vinegar.