Friday, June 27, 2014

Harissa Grilled Chicken with Pomegranate Mint Couscous

Midweek dinners can get boring and repetitive so how about adding some spice and vibrant flavors to your weekly repertoire? This meal only takes about 15 minutes to prepare from start to finish and it still packs a lot of flavor. Harissa grilled chicken with pomegranate mint couscous is not only healthy but also the perfect summer meal for the grill. Harissa paste is a North African chili paste that uses roasted hot peppers, tomato paste, cumin, coriander and a lot of other spices to flavor meats such as chicken, lamb, or pork. And to freshen the spicy harissa grilled chicken I pair it with a pomegranate and mint couscous which is not only perfect in this meal but for lunch on it's own the next day!
4 chicken breasts, butterflied 
4 tbsp. harissa paste
1 mug couscous
1 chicken stock cube
1 pomegranate, seeds only
small handful of mint, chopped
1 lemon
salt and pepper

In a bowl pour the couscous and add 2 mugs of boiling water, chicken stock cube, 1/2 of the lemon, and a pinch of salt then cover and let it steam for about 10 minutes until all the water is absorbed

Preheat an outdoor grill or grill pan on high

Season the butterflied chicken breasts with salt and pepper and rub each chicken breast with a tablespoon of harissa paste on both sides

Then place the chicken breasts on the preheated grill pan and cook for a few minutes per side until it has grill marks and is cooked through

Once the couscous is cooked, remove the lemon half and mix the pomegranate seeds and chopped mint into the couscous until combined

Serve each grilled chicken breast with a generous portion of the couscous and a wedge of lemon

Serves 4 people

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