Harissa chicken
Any leftovers will make a great lunch the
next day.
Serve 2. Easy/Prepare ahead. Preparation: 5
minutes. Cook 15 minutes
For
the couscous
·
200g (7oz) couscous
·
200g (7oz) pomegranate seeds
·
50g (2oz) toasted flaked almonds
·
Juice 1 lemon
·
2tbsp extra virgin olive oil
For
the chicken
·
2 free-range skinless chicken breasts, shopped
into chunks and seasoned
·
1tbsp harissa
·
Juice ½ lemon
·
Large handful roughly chopped coriander leaves
Directions
1.
To make the couscous, cook according to the pack
instructions. Fluff with a fork, then stir through the pomegranate, almonds,
lemon juice and olive oil with plenty of seasoning. Set aside.
2.
To cook the chicken, heat a frying pan with a
drizzle of oil and add the chicken to the pan with the harissa and lemon juice.
Toss in the pan for around 5 minutes until cooked through. Stir through the
coriander and allow to wilt for a few seconds in the pan. Serve with the
couscous.
Per serving: 691 calories, 28g fat (3g
saturated), 65g carbohydrate
Tomato, black olive and caper spaghetti
When the weather
is warm, rich, cloying spaghetti sauces are not what you need. This pasta sauce recipe is light, fresh and
delicious!
Serve 4 Easy. Preparation: 5 minutes. Cook:
10 minutes.
Ingredients
·
400g (14oz) Italian spaghetti (we live De Cecco)
·
200g (7oz) cherry tomatoes, quartered large
handful pitted black olives
·
4tbsp toasted pine nuts
·
2tbsp capers, drained and rinsed
·
Oregano leaves, to garnish olive oil, to
drizzle.
Directions
Cook the pasta according to the pack
instructions. Drain and toss with all the other ingredients, then divide
between 4 plates and drizzle liberally with olive oil.
Per serving: 515 calories, 19g fat (2g
saturated), 76g carbohydrate
Cook’s
tip:
Don’t buy any old olives for this dish!
Cheaper olives can be over-salted, so look on the deli counter or shelf for
olives in olive oil rather than brine.
