Dinner recipe
Mild harissa chicken with carrots, chickpeas, lemon couscous, dried apricots, mint, and cooling yoghurt.
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Ingredients
wide frying pan, heatproof bowl, knife, chopping board, fork, small bowl
Method
Slice the chicken breast fillets into thick strips, cut the carrots into thin half-moons, slice the red onion, drain and rinse the chickpeas, finely chop the dried apricots, chop the mint, and zest and juice the lemon.
Mix the chicken with 1 tablespoon harissa paste, the ground cumin, 1 tablespoon olive oil, half the lemon zest, and a pinch of salt until evenly coated.
Heat the remaining olive oil in a wide frying pan over a medium-high heat. Cook the chicken for 4 minutes, turning once, then add the carrots and red onion and cook for 6 to 7 minutes until the chicken is golden and the carrots are starting to soften.
Stir in the chickpeas, remaining harissa paste, and 100ml water. Bubble for 4 to 5 minutes until the chicken is piping hot through and the pan juices lightly coat the chickpeas.
Put the couscous and dried apricots in a heatproof bowl. Crumble in the vegetable stock cube, pour over 330ml boiling water, cover, and leave for 5 minutes. Fluff with a fork, then stir in the remaining lemon zest and half the mint.
Stir the Greek yoghurt with half the lemon juice, a pinch of salt, and the remaining mint. Spoon couscous into bowls, top with harissa chicken, carrots, and chickpeas, then add mint yoghurt and the remaining lemon juice to taste.
