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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Harissa chicken bake with roasted veg couscous
Spicy harissa paste and fresh mint give this simple chicken dinner an exotic Middle Eastern flavour boost. With colourful roasted red onion, tomatoes, red pepper and courgette, and satisfying chickpeas and couscous, it’s thrilling and filling.
SWK: High protein
Plants 6
SWK: High fibre
Serving size
Ingredients
- 1 handful of fresh mint
- 1 onion
- 1 pepper
- 300g diced chicken breast
- 1 courgette
- 230g chickpeas (Chickpeas, water, salt)
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 612
Protein: 57g
Carbs: 58g
Fat: 6.4g
Ingredients
- 2 onion
- 2 pepper
- 2 courgette
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 600g diced chicken breast
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh mint
- 230g chickpeas (Chickpeas, water, salt)
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 534
Protein: 52g
Carbs: 57g
Fat: 5.1g
Harissa chicken bake with roasted veg couscous
Spicy harissa paste and fresh mint give this simple chicken dinner an exotic Middle Eastern flavour boost. With colourful roasted red onion, tomatoes, red pepper and courgette, and satisfying chickpeas and couscous, it’s thrilling and filling.
Cook time:
45 mins
Cuisine:
North African
Food group:
Poultry
Allergens: Milk, Wheat
Cooking Instructions
Get prepping
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel the onions and cut each into 8 wedges, and deseed the peppers and dice into 2cm squares. Cut the courgettes into 1cm-thick slices, then drain and rinse the chickpeas.
Time to roast
- Tip the onions, peppers, courgettes and chickpeas into a large mixing bowl and stir through half the harissa.
- Spread the veg and chickpeas across a baking tray lined with baking paper and spritz with cooking spray, then roast for 15-18 mins.
Spice the chicken
- Dissolve half the stock in 150ml boiled water (200ml for 4 portions).
- Coat the chicken with the remaining harissa, spritz with cooking spray and lightly season to taste with salt.
- Put the chicken on top of the veg, pour the stock into the tray and bake for 18-20 mins until the chicken is cooked through.
Sort your couscous
- At the same time, put the couscous into a bowl and add the remaining stock. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins until the water has been absorbed.
- Halve or quarter the tomatoes. Use a fork to fluff up the couscous then stir in the tomatoes, half the roasted veg and half the chickpeas. Roughly tear the mint leaves.
Herb & serve
- Spoon the chicken bake over the roasted veg couscous. Scatter on the mint and serve with the yogurt on the side for drizzling.