Cookbook
Harissa Chicken and Israeli Couscous With Herbed Cucumber and Yoghurt Salad
Elevate weeknight dinner with juicy harissa-marinated chicken thighs paired with fluffy, spiced Israeli couscous. Folded with sweet cherry tomatoes and tender spinach, this dish is completed with a refreshing cucumber, mint, and dill yoghurt salad for a beautifully balanced meal packed with fresh herbs and vibrant flavour.
Number of servings
Ingredients
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1 Tablespoon Harissa Paste (Classic)
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1 Cup Israeli Couscous
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2 Tablespoon Chicken Stock Concentrate
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1 Each Garlic Clove
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1 Each Shallot
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1 Each Lebanese Cucumber
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150 g Cherry Tomatoes
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0.5 Small Bunch Dill
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0.5 Small Bunch Mint
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0.25 Cup Greek Yoghurt
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60 g Baby Spinach
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2 Teaspoon Coriander/Cumin/Turmeric
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3 Each Chicken Thigh Cutlets
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Dinner sorted — from $14.93/serving.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Bowl
Fry Pan or Grill Pan
1 Marinate Chicken
Place the chicken in a bowl and marinate with the harissa paste, 1 tablespoon of oil and seasoning.
2 Prepare Ingredients
Finely slice the shallot. Chop garlic. Roughly chop the spinach. Pick and chop the mint and dill leaves. Cut the cucumber in half lengthways, then into 2cm slices. Combine the chicken stock with 1 and 1/2 cups of water.
3 Cook Couscous
Heat a saucepan over medium heat with a drizzle of oil. Fry the shallot, garlic and spice mix for 1-2 minutes. Add the couscous and stir to combine. Add the chicken stock mix and bring to the boil. Simmer and for 10-12 minutes until liquid is absorbed. Rest for 5 minutes then stir through the spinach and cherry tomatoes and fluff with a fork.
4 Cook Chicken
Heat a grill or pan over medium heat. Add the chicken and cook for 8-10 minutes on each side, turning frequently until cooked through.
5 Cucumber Salad
In a bowl combine the cucumber, yoghurt, dill and mint. Season with salt and pepper then stir to combine.
6 You Plate It
Divide the couscous between the plates. Top with the chicken and a spoonful of the cucumber salad. Serve remaining salad on the side.
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