Full of flavor and texture this hearty recipe barely makes the cut for being a called a salad. As satisfying as it is healthy this couscous with harissa chicken, chargrilled zuchinni and crunchy nutty salad with Yoghurt Drizzle dish is sure to makes its way back to the dining table after its premier.
COOK TIME : 35 MINUTES
INGREDIENTS
8-10 free-range skinless chicken thighs, excess fat removed
For the marinade:
4 tablespoons EVOO
Juice and zest 1 large lemon
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon harissa paste
2 tablespoons tomato paste
3 garlic cloves, very finely minced
For the salad:
1 teaspoon ground cumin
2 x 400g tin chickpeas, drained
1/2 cup pumpkin seeds
1/2 cup pine nuts
1/2 cup smoked almonds, chopped fine-medium
2 zucchini, sliced very finely (0.75mm) on a mandolin
6 spring onions (scallions) finely sliced (including some green parts)
Handful fresh flat-leaf parsley; rocket and mint, finely chopped
Sea salt flakes and freshly ground black pepper
Extras:
2 cups couscous
3 lemons
3 tablespoons natural yoghurt
EVOO and Olive oil for cooking
Visit What Katie Ate for preparation instructions
