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Harissa chicken with roast vegetable cous cous

January 22, 2011

I have leftover butternut squash, pepper and red onion in the fridge. There is an offer on chicken at the supermarket. I really liked the harissa in yesterday’s meal. I look at a couple of recipes and combine a few ideas to arrive at a meal of my own invention.

Harissa Chicken with Roast Vegetable Cous Cous (Serves 4)


1/2 red onion, diced
1/2 butternut squash, diced
1 yellow pepper, diced
12 olives
14 cherry tomatoes
3 spring onions, chopped
fennel seeds
1 chicken breast, halved
2 T harissa paste
200g cous cous
240 ml chicken stock


1. Heat the oven to 200°C.

2. Put the onions, squash, peppers, olives, tomatoes and fennel seeds into a casserole dish, drizzle with olive oil and place in the oven for 30 minutes, stirring half way.

3. Place the chicken breast on the veg and coat with harissa paste. Cook for a further 15 mins.

4. Four minutes before the chicken is finished, add the hot stock to the cous cous and cover.

5. Remove the chicken and vegetables from the oven. Plate the chicken, and stir the vegetables into the cous cous.

6. Serve with green beans, salad or fries.

The vegetables are a beautiful medley of colours, and the harissa is deliciously spicy. H goes back for seconds. A meal for the binder.

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