Harissa-Spiced Chicken Breasts
with tabbouleh salad- Wheat
- Sulphites
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Triticale
- Wheat
- Egg
- Fish
- Crustaceans
Spicy, oven-roasted harissa chicken adds a savoury boost to a fresh tabbouleh salad, featuring tomatoes, spinach and couscous. Harissa mayo is drizzled over top to seal the deal!
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
7 g
Harissa Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Triticale, Wheat)
1 unit(s)
Shallot
56 g
Baby Spinach
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Mustard, Sesame, Soy, Wheat, Egg, Fish)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Fish, Crustaceans)
Not included in your delivery
8 tsp
Oil*
½ tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt and bring to a boil over high heat.
- Once boiling, add couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- Fluff couscous with a fork.*
- Cut tomato into 1/2-inch pieces, then season with salt and pepper.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach.
- Prepare a greased foil-lined baking sheet.
- Pat chicken dry with paper towels. To a medium bowl, add chicken, three-quarters of the Harissa Spice Blend, 2 tsp (4 tsp) honey and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
- Transfer chicken to the prepared baking sheet.
- Broil on the middle rack of the oven for 10-12 min, flipping halfway, until cooked through.**
- Meanwhile, to a large bowl, add Dill-Garlic Spice Blend, vinegar, 1/2 tsp (1 tsp) sugar and 3 tbsp (6 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes, spinach, shallots and couscous, then toss to combine.
- In a small bowl, combine mayo, remaining Harissa Spice Blend and 1 tsp (2 tsp) water.
- Divide tabbouleh salad between plates. Top with harissa chicken.
- Drizzle harissa mayo over top.
- Enjoy!
