Moroccan chicken and couscous

Moroccan chicken and couscous

A speedy and filling taste of the Middle East, great for using up odds and ends of salad ingredients and perfect as a take to work lunch


  • 100g plain couscous
  • ¼ - ½ tsp harissa paste (optional and to taste)
  • 200ml boiling hot stock, chicken or vegetable (use ½ stock cube)
  • 200g packet of cooked chicken breast skin removed
  • 200g tomatoes chopped
  • 1 medium red pepper diced
  • 2 tsp. olive oil
  • Squeeze of lemon juice
  • Small bunch coriander chopped
  • Tzatziki
  • 90g 0% fat Greek yogurt
  • 80g chopped cucumber
  • Small bunch of mint finely chopped

Preparation time:

Cooking time:

Skill level:





  1. Tip the couscous into a heatproof bowl. Make up the stock with 200ml boiling water, ½ stock cube and stir in the harissa paste if using this. Pour the stock mixture over the couscous. Cover with cling film to keep heat in. Soak for 5 minutes.

  2. Chop the chicken into bite-sized pieces and add to the couscous.

  3. Mix in the chopped tomatoes, red pepper and coriander. Then moisten and flavour with olive oil and lemon juice.

  4. Finally make up the tzatziki by combining the yogurt, mint and cucumber. Serve the couscous with a dollop of tzatziki on top.

Nutritional information per serving:









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