Lunch recipe
Family lunch boxes with harissa chicken, grated carrot couscous, chickpeas, cucumber, mint yoghurt, and lemon.
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Ingredients
frying pan, heatproof bowl, box grater, knife, chopping board
Method
Slice the chicken into strips, grate the carrots, dice the cucumber, drain and rinse the chickpeas, chop the mint, and zest and juice the lemon.
Toss the chicken with harissa paste, 2 teaspoons olive oil, black pepper, a pinch of salt, and 1 tablespoon lemon juice.
Put the couscous in a heatproof bowl with the grated carrots, chickpeas, lemon zest, and a pinch of salt, then pour over 350ml boiling water, cover, and stand for 5 minutes.
Heat the remaining olive oil in a frying pan over a medium-high heat and cook the chicken for 6 to 8 minutes, turning until golden and no pink remains in the thickest pieces.
Stir the Greek yoghurt with the mint, 1 tablespoon lemon juice, a pinch of salt, and a little black pepper.
Fluff the couscous with a fork, fold in the cucumber, divide into boxes, and top with harissa chicken and spoonfuls of mint yoghurt.
