New Collection Of Midweek (Part 3) - Harissa chicken, Tomato, black olive and caper spaghetti

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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


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

Description: Tomato, black olive and caper spaghett

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.


·         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.


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.

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