In the past I’ve always avoided a lot of Moroccan food due to the sheer sweetness of the cuisine and the placing of fruits into many of the dishes, yet when you’re in control, you cook what you think is best! #result
I’d just finished a pretty decent Shoulders session at the gym on Sunday whilst the majority of people around the city centre are just waking up, nursing their hangovers and trying to remember what they did the night before. I wanted to create something healthy with plenty of protein, that I know would benefit us all and came up with this.
Sometimes I’ll be in the kitchen making a dish and at the last minute decide certain leftovers have to be used up, which was the case with the Puy lentils, although I do feel they add that extra texture and provide even more protein to the dish.
Feel free to experiment yourselves, that’s the beauty of cooking, you’re in control.
Due to my lack of enthusiasm for fruit in savoury dishes, I substituted this for sweetcorn which works well with the sharpness of the coriander and lemon juice in the couscous.
Let me know what you think as always and have yourselves a motivating, healthy week!
- 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
- Heat a large frying pan on a medium-high heat with the olive oil.
- Season the chicken with the salt and freshly ground pepper and once the pan is hot enough add the chicken.
- Cook for 10 minutes until slightly browned.
- Meanwhile mix together the harissa paste and honey in a separate small bowl.
- After 10 minutes add the pepper to the pan.
- 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.
- 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.
- Add the harissa-honey mixture to the pan ensuring the chicken is fully coated.
- Uncover the couscous then fluff it up using a fork and finally finish with a drizzle of the lemon juice.
- Add the couscous to a large plate along with the pan contents.
- Sprinkle over the coriander leaves, as well as a few tablespoons of yoghurt and serve.