Chicken with Harissa

Harissa is a hot chilli spice mix commonly used in North African cuisine especially in Morocco, Tunisia and Algeria. Recipes vary and some may have a smoky flavour. This is cooked in a non-tradional way.


For 1 Continued...
1 chicken breast ¼ tspn salt
1 tbspn harissa spice mix 2 tbspn fresh green coriander
1 tspn garlic Couscous
1 tspn tomato purée knob butter
½ preserved lemon (1) 150 ml boiling water
1 tbspn olive oil (1) 80 gm couscous
1 tbspn olive oil (2) 1 tbspn pine nuts
2 tspn harissa spice mix (2) ½ preserved lemon (2)
100 gm onion (prepared weight) 1 tbspn fresh green mint
100 gm chickpeas (approx ½ large tin)  



  1. Using a medium heat, heat the oil in a wok or heavy pan and cook the harissa spice mix (2) for 1 min.
  2. Add the onion and cook, stirring regularly, for 5 min.
  3. Add the chicken with its marinade and cook, stirring, for 2 min.
  4. Add the chickpeas, 100 ml of hot water, salt and the chopped coriander and cook, stirring regularly, for 5 min, adding a little water as necessary to maintain the desired sauce consistency until the chicken is fully cooked. The chicken will be cooked when it is white throughout.
  5. Meanwhile to make the couscous...
  6. In a pan, add the butter and 150 ml of boiling water.
  7. Add the couscous, the remaining preserved lemon, stir and bring back to a boil.
  8. Cover the pan and remove from the heat and allow to sit untouched for 4 to 5 min.
  9. Uncover the pan, return to a very low heat and stir in the toasted pine nuts and chopped mint.


  1. Stir the couscous with a fork and plate up.
  2. Add the chicken, chickpeas etc.


A little water can be added at any time during cooking to prevent drying and burning.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The Main Ingredients
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The finished meal