Salty Cheese with Vegetables and Grain Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps Harissa
- 1 ½ Tbsps Red wine vinegar
- 3.333 cups boneless, skinless Chicken thigh (cut into chunks)
- 2 onions (sliced)
- 2 large Bell pepper (cut into chunky pieces)
- 2 Tbsps Oil
- ⅔ cup Feta
- 1 ⅛ cups Couscous
- 1 ½ cups hot chicken stock
- ½ lemon (juice only)
- 4 Tbsps extra virgin olive oil
- 0.333 cup Golden raisins
- 2 cups canned chickpeas (garbanzo beans)
- salt
- peppers
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Mix together the harissa paste and vinegar. Toss the chicken, onion and peppers in the mixture and spread out in a roasting tin. Drizzle with the oil and cook for 35 minutes, turning occasionally, until the vegetables are tender and the chicken is cooked through. Crumble over the feta cheese for the last 10 minutes of cooking.
3.
Put the couscous into a bowl and stir in the hot stock, lemon juice, oil, sultanas and chickpeas. Leave to stand for a few minutes until the stock is absorbed, then fluff up with a fork. Season to taste with salt and pepper.
4.
Divide the couscous between serving bowls and spoon the chicken mixture on top.
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