My harissa chicken salad is a winner on the JUK menu and a healthy mid-week dinner. You could easily grill the zucchini and cook the marinated chicken on the barbecue — meaning less cleaning up and the perfect opportunity to dine al fresco. This meal is just as tasty served at room temperature, making it a great make-ahead option for summer entertaining.
Makes: 4 serves
Takes: 15 minutes + marinating time; 40 minutes to cook
2 tablespoons harissa paste
4 chicken thighs or drumsticks, skin on and bone in
300g couscous (or bulgar wheat)
300ml vegetable stock
2 zucchini, trimmed and sliced
handful fresh parsley leaves, chopped
handful fresh coriander leaves, chopped
handful fresh mint leaves, chopped
100g feta, crumbled
1 tablespoon olive oil
salt and freshly ground black pepper
fresh red chilli, sliced, to serve
*click here to see our harissa paste recipe
Method: Mix the harissa paste with the juice of 1 lemon and rub all over the chicken. leave to marinate for 1 hour (or overnight) in the fridge. Preheat your oven to 180°c. Place the chicken in a roasting pan and bake for 40 minutes, turning once, until cooked through.
Meanwhile, cook the couscous or bulgar wheat in the vegetable stock according to the packet instructions. Heat a griddle pan or barbecue grill. Cook the zucchini slices for 1–2 minutes on each side, until they’re cooked through and have lovely grill lines. Tip into a large bowl along with the cooked couscous or bulgar wheat, then mix through the chopped herbs, feta, olive oil and the zest and juice of the remaining lemon. Season with salt and pepper. Serve with a sprinkling of fresh chilli to suit your preferred heat level!