Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Harissa chicken with cauliflower couscous and chermoula tomatoes

  • Serves 4
  • Total time 40 mins, plus marinating
4.5/5 rating (2 votes)
Harissa chicken with cauliflower couscous and chermoula tomatoes
Harissa chicken with cauliflower couscous and chermoula tomatoes

step by step

  • 1Mix the harissa and some seasoning into the yogurt, in a shallow dish. Slash the chicken breasts and turn in the yogurt mixture. Cover and marinate in the fridge for at least 30 minutes. Preheat the grill.
  • 2Shake the excess marinade from the chicken then grill for 20 minutes or until cooked through. Rest for a few minutes.
  • Take yourself off to North Africa with this fragrantly spicy little number.
  • 3Whiz the cauliflower florets in a food processor until finely chopped, with the texture of couscous. Heat the olive oil in a frying pan or wide saucepan, add the cauliflower couscous; season and fry for 2-3 minutes until starting to colour. Pour in 125ml boiling water; cover and cook for 4 minutes over a low heat until the cauliflower is tender and the liquid has evaporated. Keep warm.
  • 4Meanwhile, combine the lemon juice, half the zest, olive oil, paprika, cumin and some seasoning in a bowl, then stir in the tomatoes, spring onions and parsley.
  • 5Divide the cauliflower couscous between 4 warmed plates and add some rocket. Slice the chicken and serve on top of the couscous, with the chermoula tomatoes spooned over. Scatter with the rest of the lemon zest, and serve with lemon wedges.
  • *limited availability

    Recipe photograph by Martin Poole

Get ahead

Marinate the chicken for up to 24 hours.

You will need

  • 4 tsp harissa paste (we like Belazu rose harissa)
  • 250ml low-fat natural yogurt
  • 4 skinless chicken breast fillets
  • 500g cauliflower florets
  • 2 tsp olive oil
  • zest and juice of 1 lemon, plus wedges
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 200g Best of British red and yellow cherry vine tomatoes, quartered*
  • 2 spring onions, chopped
  • 4 tbsp chopped flat-leaf parsley
  • 30g wild rocket

+ Nutritional Information