This meal has a warming balance of sweet and spicy flavours from North Africa. Sweet apricot and spicy harissa coat chicken tenders in a sticky sauce, and a dollop of creamy cucumber tzatziki cools it all down.
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Chicken Broth Concentrate
Before starting, preheat your broiler to high.Wash and dry all produce. In Step 2, use this heat guide to determine what spice level you prefer: 1 tsp mild, 2 tsp medium and 1 tbsp spicy! Pat chicken dry with paper towels. Toss chicken with 2 tsp harissa paste and 1 tbsp oil (dbl both for 4ppl) on a foil-lined baking sheet. (NOTE: Reference Heat Guide.) Season with half the garlic salt and pepper. Broil in the middle of the oven, tossing halfway through cooking, until cooked through, 8-10 min.** When chicken is done, top with apricot jam and toss to coat on baking sheet.
Grate half the cucumber directly into a small bowl. Sprinkle over 1/4 tsp salt (dbl for 4ppl). Thinly slice remaining cucumber into rounds. Halve cherry tomatoes. Zest and juice half the lemon. Cut the remaining lemon into wedges.Roughly chop parsley.
In a medium pot, add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir together. Cover and let stand for 5 min.
Drain liquid from grated cucumber. Add yogurt, lemon zest and lemon juice, 1/2 tsp sugar (dbl for 4ppl) and remaining garlic salt to the bowl with drained cucumber. Season with pepper. Stir to combine.
Fluff couscous with a fork. Stir in half the parsley. Season with pepper. Divide couscous between bowls, then top with chicken, tomatoes and sliced cucumber. Sprinkle with feta and dollop over tzatziki. Sprinkle with remaining parsley and squeeze over a lemon wedge, if desired.