Harissa and Capsicum Chicken with Chickpea Couscous
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ tablespoons extra virgin olive oil
  • 1 small brown onion, chopped
  • 4 garlic cloves, finely chopped
  • 3 red capsicums, cut into 2cm pieces
  • 6 chicken thigh fillets (approx. 500g), trimmed and cut into thirds
  • ½ long red chilli, deseeded and chopped
  • ½ teaspoon ground cumin, plus ½ teaspoon extra
  • ½ teaspoon ground coriander
  • 2 zucchinis (250g), sliced in half lengthways, then cut into ½cm widths
  • 1 teaspoon Massel vegetable stock powder
  • ½ cup wholegrain couscous*
  • 400g can chickpeas rinsed, drained
  • ½ teaspoon ground cinnamon
  • juice of ½ lemon
  • ⅓ cup fresh coriander leaves, roughly chopped
  • ¼ cup pistachios, toasted and roughly chopped
  1. Heat a large frypan over medium heat.  Add 2 teaspoons of oil, onion and garlic and cook, stirring for 3-4 minutes until softened.
  2. Stir in capsicum and chicken and cook for 10 minutes until chicken is browned.
  3. Add chilli, ½ teaspoon of cumin and coriander and sauté for 2 minutes, then add 150ml water.
  4. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook, covered for 30 minutes.
  5. Remove chicken. pour capsicum and liquid into a blender and blend until smooth.
  6. Wipe out the pan, return to medium-high heat.  When hot add 1 teaspoon of oil and the zucchini and sauté for 3-4 minutes until lightly browned.
  7. Return chicken to the pan along with the capsicum puree and the vegetable stock powder.
  8. Simmer for 10 minutes until the sauce is slightly thickened.
  9. Meanwhile, boil the kettle.  Place couscous in a medium sized bowl.  Pour ½ cup boiling water over the couscous, cover with gladwrap and set aside.
  10. Heat frypan over medium heat.  When hot, add 2 teaspoons of oil and chickpeas and cook, stirring or tossing for 2 minutes or until they start to brown.
  11. Add cinnamon and extra cumin and cook for 1 minute or until fragrant.
  12. Remove wrap from couscous and fluff with a fork.  Add to pan along with lemon juice and toss for 2 minutes to heat through.
  13. Remove from heat, add 2 teaspoons of olive oil, ¼ teaspoon salt and coriander and stir through until well combined.
  14. Transfer to serving bowl and sprinkle with pistachios, then serve with chicken and extra greens.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/05/18/harissa-and-capsicum-chicken-with-chickpea-couscous/