Moroccan Honey Chicken with Harissa Couscous
Prep time
Cook time
Total time
Serves: 2 Servings
  • 2 Chicken Breasts (diced)
  • Salt & Freshly Ground Pepper
  • Olive Oil
  • 2 tablespoons Harissa Paste
  • 2 tablespoons Runny Honey
  • ½ Red Pepper (chopped)
  • 50g Sweetcorn
  • 2 Cups Couscous
  • Juice of ½ Lemon
  • 100g Puy Lentils
  • Coriander Leaves
  • Natural Yoghurt
  1. Heat a large frying pan on a medium-high heat with the olive oil.
  2. Season the chicken with the salt and freshly ground pepper and once the pan is hot enough add the chicken.
  3. Cook for 10 minutes until slightly browned.
  4. Meanwhile mix together the harissa paste and honey in a separate small bowl.
  5. After 10 minutes add the pepper to the pan.
  6. Whilst the ingredients are cooking, add the couscous to a separate bowl along with the double the quantity of boiling water. Season and leave covered for 10 minutes.
  7. Place the sweetcorn in a mug with just enough water to cover, then place into the microwave for 2-3 minutes, drain and add to the pan alongside the puy lentils.
  8. Add the harissa-honey mixture to the pan ensuring the chicken is fully coated.
  9. Uncover the couscous then fluff it up using a fork and finally finish with a drizzle of the lemon juice.
  10. Add the couscous to a large plate along with the pan contents.
  11. Sprinkle over the coriander leaves, as well as a few tablespoons of yoghurt and serve.
Recipe by Food & Fitness Always at