The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa chicken in a jiffy with jewelled couscous
You don’t have to dress for dinner, but this North African-inspired number turns up in full finery! Ready-diced chicken breast, onions, red peppers and baby toms are simmered in a speedy harissa-spiced tomato sauce, then served with sparkly pomegranate-sprinkled couscous. Fast and fab-u-lous, dahling.
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 75g pomegranate seeds
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g diced chicken breast
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 pepper
- 100g Tomatoes Baby Seasonal Mix
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 568
Protein: 48g
Carbs: 66g
Fat: 4.9g
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 onion
- 600g diced chicken breast
- 400g passata (tomatoes, salt, citric acid)
- 75g pomegranate seeds
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 2 pepper
- 190g Tomatoes Baby Seasonal Mix
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 517
Protein: 47g
Carbs: 62g
Fat: 4.2g
Harissa chicken in a jiffy with jewelled couscous
You don’t have to dress for dinner, but this North African-inspired number turns up in full finery! Ready-diced chicken breast, onions, red peppers and baby toms are simmered in a speedy harissa-spiced tomato sauce, then served with sparkly pomegranate-sprinkled couscous. Fast and fab-u-lous, dahling.
Cook time:
20 mins
Cuisine:
North African
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Before you start
- 1 large mixing bowl
- 1 large non stick frying pan
Ace the base!
- Peel the onions and dice into large pieces, then deseed the peppers and dice into 2cm squares. Finely chop the parsley.
It's couscous time!
- Put the couscous in a large bowl, crumble in half the stock and pour in enough boiled water to just cover the couscous. Stir well, cover and leave for 5 mins, until the stock is absorbed.
Start your sauce
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, tomatoes and chicken for 5 mins.
- Stir in both pastes and cook for 1 min.
Stir & simmer
- Squeeze in the passata, crumble in the remaining stock and pour in 100ml water (200ml for 4 portions). Stir well and simmer for 5 mins until the sauce has reduced by half and the chicken is cooked through.
- Stir in half the parsley.
Add your finishing touches
- Spoon the couscous alongside the chicken and scatter over the pomegranate seeds. Sprinkle the remaining parsley on top and serve.