Ingredients for 3 servings
- 600 g chicken breast
- 225 g dry wholewheat couscous
- 2 x 400 g cans, drained chickpeas
- 300 g carrot
- 2 courgette
- 120 g apricots
- 60 g harissa paste
- 20 g fresh herbs
Instructions
- Prep the ingredients: chop the vegetables, prepare the garlic and set out all seasoning before you start.
- Cook the wholewheat couscous following the packet instructions, then fluff and keep warm.
- Season the chicken, then cook it in a hot non-stick pan until golden and fully cooked through. Set aside.
- Soften the garlic and vegetables in the same pan. Add Harissa lemon dressing and simmer until the vegetables are tender.
- Stir the cooked protein through the sauce, then serve alongside the cooked carbohydrate. Divide into 3 labelled portions, cool promptly, then refrigerate.
Cool promptly, divide into 3 labelled portions and refrigerate for up to 3 days. Reheat until steaming hot.