Moroccan Chicken Couscous

Moroccan Chicken Couscous

Moroccan Chicken Couscous is a perfect summer supper and is quick and simple to make. It shouldn’t take any longer than 20 minutes to prepare so ideal after a busy day at work.

  • Serves 4
  • Can be served warm or cold
  • Perfect for a summer supper or summer picnic
  • Refrigerate any leftovers and eat for lunch the next day.


  • 4 chicken breasts
  • 2 teaspoons harissa paste
  • 200g couscous
  • 1 small red onion finely sliced
  • 200g cherry tomatoes, halved
  • 2 roasted red peppers from a jar, sliced
  • 2 tablespoons fresh mint, shredded
  • 400ml hot chicken stock (from a cube is fine)
  • Salt and pepper
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil


  1. Chop the chicken breasts into 2.5cm/1″ cubes.
  2. Spoon the Harissa paste into a bowl and stir in the chicken making sure it gets evenly coated.
  3. Put the couscous, sliced onion, halved tomatoes, roast red peppers and shredded mint into a bowl. Pour over the hot chicken stock, add salt and pepper, stir and cover the bowl with cling film. Leave for 5 minutes to allow the grains to soak up the stock.
  4. Meanwhile fry the marinated chicken in a non-stick frying pan for 5-6 minutes until cooked through.
  5. Remove the cling film from the couscous, add in the lemon juice and extra virgin olive oil. Fluff up the couscous with a fork and place in a serving dish.
  6. Place the cooked Harissa chicken on top and serve immediately or cover until at room temperature and then refrigerate.

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