• 200 g couscous
  • 200 g frozen British garden peas, defrosted
  • 3 tbsp harissa paste
  • 1 red apple, washed and thinly sliced (squeeze over the juice of ½ a lemon to stop it turning brown)
  • 14 g fresh mint, washed and chopped, plus extra leaves to garnish
  • 240 g cooked roast chicken breast, skin removed and cut into strips
  • 60 g Abergavenny soft goats' cheese, crumbled


  1. 1

    Put the couscous and peas in a heatproof bowl. Pour over 200ml boiling water, cover and let sit for 5 minutes, until the water has been absorbed.

  2. 2

    Fluff up the couscous with a fork, then stir in 2 tablespoons of the harissa paste. Add three-quarters of the apple, along with the mint leaves and mix well. In a separate bowl, combine the chicken with the remaining 1 tablespoon harissa paste.

  3. 3

    Divide the couscous mixture among 4 serving plates and top with the harissa chicken. Scatter over the remaining apple slices and crumble over the goats’ cheese. Garnish with extra mint leaves to serve.

Nutritional Details

Each serving provides
  • Energy 1377kj 329kcal 16%
  • Fat 10.9g 16%
  • Saturates 4.2g 21%
  • Sugars 4.7g 5%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 645kj/154kcal

Each serving provides

31.8g carbohydrate 1.5g fibre 25.3g protein

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