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Harissa chicken skewers on zucchini ribbon and haloumi salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy harissa chicken - a flavorful Middle-Eastern delight!
Ingredients:
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 2 tsp caraway seeds
  • 2.50 gm sweet paprika
  • 1 tsp chilli powder
  • 1 tsp dried mint
  • 36.40 gm olive oil
  • 8 (about 800g) chicken thigh fillets, cut into 3cm cubes
  • 250ml (1 cup) chicken style liquid stock
  • 190g (1 cup) couscous
  • 2 green zucchini, ends trimmed, cut into ribbons
  • 250g mixed medley tomatoes, halved
  • 200g haloumi, cut into 1cm slices
  • 250.00 ml flat-leaf parsley leaves
  • 21.00 gm lemon juice
Instructions:
  • In a large bowl, mix together cumin, coriander, caraway, paprika, chili, mint, and salt. Pour in half of the oil and stir well. Add the chicken and toss until evenly coated with the spice mixture.
  • Skewer the chicken evenly onto 8 bamboo or metal skewers.
  • 1. In a saucepan, bring the chicken stock to a boil. 2. Place couscous in a bowl. 3. Pour the hot chicken stock over the couscous and mix well. 4. Cover with plastic wrap and let sit for 5 minutes. 5. Fluff the couscous with a fork before serving.
  • Preheat a sizzling barbecue grill or chargrill pan on high until hot. Cook the chicken for 3 minutes on each side until beautifully golden and fully cooked. Place on a plate and tent with foil. Allow to rest for 5 minutes before serving.
  • Brush the zucchini and haloumi with a bit of the remaining oil, then grill on the barbecue for 1-2 minutes per side until lightly charred and heated through. Remove from heat.
  • Assemble zucchini, haloumi, tomatoes, and parsley on serving plates. Drizzle with the leftover oil and lemon juice. Add couscous to the plates and place chicken skewers on top. Serve promptly.

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