© J Sainsbury plc 2020
Moroccan chicken couscous
Don’t fancy cooking? All you have to do to make this is boil the kettle
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Ready in 15 minutes
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Cooking time No time at all
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 red apple, washed and sliced
- ½ a lemon, juiced
- 200 g couscous
- 200 g frozen British garden peas, defrosted
- 3 tbsp harissa paste
- 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
Method
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1
Mix the sliced apple with the lemon juice to stop it going brown. 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.
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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.
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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.
