Harissa Chicken & Blueberry Burst Couscous

This delicious salad is perfect for lunch on a sunny day, easy and quick to make it is also ideal for packed lunches or picnics.

  1. Mix together the harissa, yoghurt and juice of 1⁄2 lemon, coat the salmon and leave to marinate for an hour or overnight if time allows.
  2. Place the couscous in a large bowl, pour over the hot stock and olive oil, cover with cling film and leave for 5 mins then fluff up with a fork.
  3. Add the blueberries, spring onions, juice of 1⁄2 lemon and most of the mint and toasted almonds, season to taste and cool.
  4. Griddle the salmon for approx 7-10 mins each side until piping hot and cooked through, cool and cut into bite sized slices.
  5. Mix together with the couscous and place in a serving bowl, sprinkle with the remaining mint and almonds, serve with a salad of green leaves.
 Serves: 4
Prep time: 20 min
Cook time: 130 min

Ingredients

  • 2 tbsps harrissa paste
  • 4 tbsp natural yoghurt
  • 4 salmon200g couscous
  • 250 ml chicken stock
  • 1 tbsp olive oil
  • 200g blueberries
  • 4 spring onions, finely sliced
  • juice of 1 lemon
  • a handful of fresh mint, finely chopped
  • 50g flaked almonds, toasted

Nutrition

per 100g Per Serving
Energy (KG) 669 2057
Energy (kcal) 160 492
Fat (g) 5.0 15.5
Saturated Fat (g) 0.6 2.0 Low Saturated Fat
Carbohydrates (g) 16.9 52.2
Fibre (g) 1.9 5.8
Sugar (g) 2.3 7.2 Low Sugar
Protein (g) 11.5 35.4 High Protein
Salt (g) 0.3 0.9 Low Salt
Vitamin A (mcg) 29.3 90.3
Vitamin C (mg) 9.9 30.6 Source of Vitamin C
Vitamin D (mcg) 0.0 0.1
Vitamin E (mg) 1.4 4.4
Calcium (mg) 34.7 107.3
Iron (mg) 0.8 2.4
Zinc (mg) 0.6 1.9

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