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Juicy harissa-infused chicken kebabs served over a tangy couscous salad with olives, roasted peppers and pickled onions. Proper sunshine-in-a-bowl vibes.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 220°C.
If using wooden skewers, soak them in water to stop them catching under the grill.
Step 2.
Chop the chicken into 3cm chunks and chuck into a bowl. Grate in the garlic and stir through the Al'Fez Harissa Paste. Season with salt and pepper, then thread the chicken onto skewers. Drizzle a little olive oil onto a baking tray, arrange the skewers on top and roast for 10–15 mins, until cooked through and golden.
Step 3.
Tip the Al'Fez Moroccan Spiced Couscous into a bowl, pour over the boiling water and cover with a plate or lid. Let it steam for 5 mins.
Step 4.
Meanwhile, halve the olives. Drain the peppers and finely chop. Chop the cherry tomatoes into 2cm chunks (halve the small ones). Thinly slice the red onion. Add the onion to a large bowl with the red wine vinegar and a pinch of salt. Give it a toss and set aside to pickle.
Step 5.
Pick the parsley leaves, discarding the stalks. Then fluff the couscous with a fork, then chuck the chopped tomatoes, peppers and olives into the pickled onion bowl.
Step 6.
Just before serving, toss the parsley through the couscous along with the contents from pickled onion bowl. Season to taste. Spoon the couscous salad into bowls and top with the harissa chicken and a dollop of yoghurt and get stuck in!
Serves
4
8
Boneless Skinless Chicken Thighs
3 tbsp
Al'Fez Harissa Paste
3
Garlic Cloves
200 g
Al'Fez Moroccan Spiced Couscous
300 ml
Boiling Water
120 g
Mixed Olives
1 x 460g Jar
Roasted Red Pepper
200 g
Cherry Tomatoes
1
Red Onion
3 tbsp
Red Wine Vinegar
20 g
Fresh Parsley
Olive Oil
Salt
Optional
150 g
Greek Yoghurt
Serves
4
8
Boneless Skinless Chicken Thighs
3 tbsp
Al'Fez Harissa Paste
3
Garlic Cloves
200 g
Al'Fez Moroccan Spiced Couscous
300 ml
Boiling Water
120 g
Mixed Olives
1 x 460g Jar
Roasted Red Pepper
200 g
Cherry Tomatoes
1
Red Onion
3 tbsp
Red Wine Vinegar
20 g
Fresh Parsley
Olive Oil
Salt
Optional
150 g
Greek Yoghurt
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 220°C.
If using wooden skewers, soak them in water to stop them catching under the grill.
Step 2.
Chop the chicken into 3cm chunks and chuck into a bowl. Grate in the garlic and stir through the Al'Fez Harissa Paste. Season with salt and pepper, then thread the chicken onto skewers. Drizzle a little olive oil onto a baking tray, arrange the skewers on top and roast for 10–15 mins, until cooked through and golden.
Step 3.
Tip the Al'Fez Moroccan Spiced Couscous into a bowl, pour over the boiling water and cover with a plate or lid. Let it steam for 5 mins.
Step 4.
Meanwhile, halve the olives. Drain the peppers and finely chop. Chop the cherry tomatoes into 2cm chunks (halve the small ones). Thinly slice the red onion. Add the onion to a large bowl with the red wine vinegar and a pinch of salt. Give it a toss and set aside to pickle.
Step 5.
Pick the parsley leaves, discarding the stalks. Then fluff the couscous with a fork, then chuck the chopped tomatoes, peppers and olives into the pickled onion bowl.
Step 6.
Just before serving, toss the parsley through the couscous along with the contents from pickled onion bowl. Season to taste. Spoon the couscous salad into bowls and top with the harissa chicken and a dollop of yoghurt and get stuck in!
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