This is a delicious, healthy meal. It looks healthy too, which makes you feel better in a ridiculous sort of way. Colourful things always shout ‘Healthy!’ for some reason and to an extent this can be proved with science because colourful fruit and vegetables are high in things like vitamin C.
Anyway less of the health preaching and more to the taste. Basically it is spicy, tasty and filling. Or make it lighter by dispensing with the couscous and just serve with roasted vegetables.
For two people:
Marinate two chicken breasts in a tablespoon of Harissa (I used the delicious Belazu Rose Harissa) a tablespoon of olive oil, a squeeze of lemon juice and one clove of garlic sliced. Leave for a couple of hours if possible.
Chop up your favourite vegetables for roasting, eg chunks of red onion, slices of courgette, pieces of red pepper, chunks of aubergine and slices of mushroom. Place on a baking tray with olive oil and a few cloves of bashed up garlic and salt and pepper. Roast in a hot oven for about 20 minutes.
Meanwhile soak some couscous in hot water and cover with cling film until it has soaked all the water up. Fluff up with a fork and season with lemon juice, salt and pepper and plenty of chopped coriander.
Chargrill the chicken until crisp and cooked in the centre – 15mins or so.
When the vegetables are done pour them and their juices into the couscous and stir. Place in a pile the veg and couscous into the centre of a plate and put the chicken on the top.