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Harissa Chicken, Roast Veg Couscous & Saffron Yoghurt

Harissa Chicken, Roast Veg Couscous & Saffron Yoghurt

Rating
4.5rating out of 5

(674 reviews from our customers)

Prep Time

40 min

Cuisine

Moroccan

Flavoured with sumac, harissa and saffron, this chicken dish is full of the rich, exotic spicing that characterises Moroccan cooking. You'll roast red pepper, onion and courgette before stirring through sun-dried tomato couscous. Fresh mint and a vibrant saffron yoghurt will brighten the dish. Sunny stuff!

Prep Time

40 min

Cuisine

Moroccan

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Couscous
120g couscous †
Red-pepper
1 red pepper
Saffron-(pinch)
1 pinch of saffron
garlic-clove
1 garlic clove
Courgette
1 courgette
large British chicken breast
1 large British chicken breast
Sumac
1 tsp ground sumac
ground-coriander
2 tsp ground coriander
fresh-mint
5g mint
sun-dried tomatoes
30g sun-dried tomatoes
Natural-yoghurt
80g natural yoghurt †
Harissa-paste
1 harissa paste sachet (20g)
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 120g couscous<span class="strong">†</span>
  • 1 red pepper
  • 1 pinch of saffron
  • 1 garlic clove
  • 1 courgette
  • 1 large British chicken breast fillet
  • 1 tsp ground sumac
  • 2 tsp ground coriander
  • 5g mint
  • 30g sun-dried tomatoes
  • 1 natural yoghurt pot (80g)<span class="strong">†</span>
  • 1 harissa paste sachet (20g)
Typical Values per 100g per serving
Energy 461 kJ
109 kcal
2179 kJ
515 kcal
Fat
of which saturates
1.5 g
0.5 g
7 g
2.3 g
Carbohydrate
of which sugars
13.5 g
3.8 g
63.6 g
17.9 g
Fibre 1.6 g 7.5 g
Protein 10.9 g 51.6 g
Salt 0.34 g 1.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
120g couscous
durum wheat (gluten) semolina (100%)
1 red pepper
red pepper
1 pinch of saffron
saffron (100%)
1 garlic clove
garlic
1 courgette
courgette
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp ground sumac
ground sumac
2 tsp ground coriander
ground coriander
5g mint
mint (100%)
30g sun-dried tomatoes
sun dried tomatoes, salt
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 harissa paste sachet (20g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Harissa Chicken & Roast Veg Couscous

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the red pepper[s] in half and scrape the seeds and pith out with a teaspoon

Top, tail and chop the courgette[s] into bite-sized pieces

Cut the red onion[s] into quarters, keeping the skins on

Boil a kettle

2 Harissa Chicken & Roast Veg Couscous

Add the vegetables to a baking tray (use tin foil to avoid mess!) and scatter with the ground coriander, a generous pinch of salt and a generous drizzle of olive oil

Put the tray in the oven for 20-25 min or until the vegetables are cooked through and starting to brown

3 Harissa Chicken & Roast Veg Couscous

Meanwhile, add the saffron to a small bowl with 1 tbsp [2 tbsp] boiled water and set aside to infuse

4 Harissa Chicken & Roast Veg Couscous

Meanwhile, add 200ml [400ml] boiled water to a large bowl 

Add the couscous and sun-dried tomatoes, then cover and set aside

5 Harissa Chicken & Roast Veg Couscous

Peel and finely chop (or grate) the garlic

Add the natural yoghurt and chopped garlic (Don't like raw garlic? Go easy!) to the infused saffron water with a pinch of salt

Add a drizzle of olive oil and mix to combine – this is your saffron yoghurt

Strip the mint leaves from their stems and chop them finely

Chop the chicken breast[s] into small bite-sized pieces

6 Harissa Chicken & Roast Veg Couscous

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chicken with a pinch of salt and pepper & cook for 6-7 min until browned

Add the sumac, harissa paste (Can't handle the heat? Go easy!) and 1 tbsp [2 tbsp] water and cook for 1-2 min further or until the chicken is cooked through (no pink meat!)

7 Harissa Chicken & Roast Veg Couscous

Meanwhile, carefully remove the skin from the cooked red onion wedges by cutting the root end off and peeling off the skin, then separate the onion into petals

Chop the cooked red pepper into bite-sized pieces 

Fluff the couscous with a fork and mix the vegetables through 

Drizzle generously with olive oil and taste for seasoning, adding more salt and pepper if needed

8

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Serve the harissa & sumac chicken over the roast veg couscous

Dot with the saffron yoghurt and garnish with the chopped mint

Enjoy!

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