• 4 skinless chicken breast fillets
  • 4 tbsp harissa paste
  • 80 g ready to eat apricots, roughly chopped
  • 14 g fresh parsley, finely chopped
  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 1 medium courgette, trimmed and sliced on the diagonal
  • 1 orange pepper, deseeded and thinly sliced
  • 1 tbsp tomato purée
  • 1 chicken stock cube
  • 200 g couscous
  • 40 g flaked almonds, toasted


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Create a pocket in the middle of each chicken fillet. Mix together the harissa paste, the apricots and half of the parsley.

  2. 2

    Stuff each fillet with equal amounts of the harissa mixture. You can secure the fillets with a cocktail stick if you need to.

  3. 3

    Heat 1 tablespoon of the oil in a hot ovenproof frying pan and cook each chicken breast for 2-3 minutes each side, then bake in the oven for 20-25 minutes, until cooked through.

  4. 4

    In a large frying pan heat the remaining olive oil. Add the onion, courgette and pepper and cook for 10 minutes, until softened and cooked through.

  5. 5

    Put the tomato purée and chicken stock cube in a measuring jug and add 250ml of boiling water. Mix together to dissolve the stock cube. Put the couscous into a bowl, then pour over the stock. Cover with clingfilm and stand for 5-10 minutes, until the couscous has absorbed all the liquid.

  6. 6

    Fluff up the couscous with a fork and add the vegetables, half the flaked almonds and season with freshly ground black pepper.

  7. 7

    Serve the vegetable couscous with the harissa chicken and sprinkle with the remaining toasted almonds and parsley.


    Cook's tip: leftover couscous? Turn it into a fresh-tasting salad by adding some finely chopped red onion, deseeded and diced cucumber and plenty of fresh chopped parsley and coriander.

Nutritional Details

Each serving provides
  • Energy 1867kj 446kcal 22%
  • Fat 17.1g 24%
  • Saturates 1.9g 10%
  • Sugars 16.5g 18%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

34.8g carbohydrate 7.4g fibre 34.6g protein

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