Sticky Harissa Chicken Salad Bowls
A bowl of this richly spiced Moroccan-inspired harissa-glazed chicken salad means dinner in a dash! Add your own extras to the couscous.
PREP: 20 minutes COOK: 20 minutes SCALE: easy
COUSCOUS SALAD
1 cup couscous
1¼ cups boiling chicken stock or water
2 tablespoons olive oil
12 dried apricots, thinly sliced
⅓ cup currants
2 cloves garlic, crushed
2 teaspoons ground cumin
sea salt
1 small red onion, finely chopped
finely grated zest and juice of 1 lemon
½ cup roasted skin-on almonds, roughly chopped
small handful mint or parsley, finely chopped
STICKY HARISSA CHICKEN
6-8 boneless, skin-off chicken thighs, cut into bite-sized pieces
sea salt and ground pepper
oil, for frying
2 tablespoons rose harissa
2 tablespoons runny honey
2 tablespoons maple syrup
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 tablespoon apple cider vinegar
COUSCOUS SALAD: Combine the couscous, stock, olive oil, apricots, currants, garlic and cumin with a good pinch of salt in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.,
Toss through the red onion, lemon zest and juice, almonds and mint or parsley. Add any of the extras
