This Couscous & Chicken Harissa Broth is a delightful and flavourful dish that brings together the rich and aromatic spices of North African cuisine. This culinary creation combines tender chicken, fluffy couscous, and a robust broth infused with the distinctive heat of harissa—a spicy chilli paste that adds depth and complexity to the dish. The marriage of textures and flavours in this Couscous & Chicken Harissa Broth creates a harmonious and satisfying meal, perfect for those who appreciate the fusion of savoury and spicy notes in their culinary experience.
Prep: 10 minutes
Cook: 20 minutes
1 tbsp olive oil
1 onion, chopped
1 fennel bulb, chopped
1.3 litre chicken stock
1 tbsp harissa paste
400g giant wholewheat couscous
100g sugar snaps, sliced diagonally
50g California Walnuts, chopped
100g baby spinach
200g roast chicken breast, shredded
Drizzle chilli sauce to serve
Heat the oil in a large saucepan and fry the onion and fennel for 5 minutes. Add the stock and harissa and bring to a boil, stir in the couscous and simmer, covered for 5 minutes.
Stir in the sugar snaps and Walnuts and cook for a further 2-3 minutes until the couscous is tender.
Add the spinach and chicken and stir until the spinach has wilted.
Spoon into bowls and drizzle with a little chilli sauce to serve.
Cooks tip: Try using pak choi or mange tout instead of the sugar snaps or swap the spinach for shredded Savoy cabbage.