Harissa Chicken Couscous Salad with Bell Pepper and Mint

A spicy couscous salad with harissa chicken, crisp bell pepper and fresh mint, which also tastes good cold in a lunch jar. The dressing of lemon and oil keeps the salad juicy without it becoming soggy.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Couscous
• 300 g Chicken breast fillet
• 1 tsp Harissa
• 1 tsp Ground cumin
• 3 tbsp Olive oil
• 1 pc Red bell pepper
• 0.5 pc Cucumber
• 1 pc Lemon (juice)
• 0.5 bunch Mint
• 60 g Feta
• Salt
• Pepper

Method

1. Cut the chicken breast fillet into cubes of about 2 cm and season with salt, pepper, harissa and cumin.
2. Heat 1 tbsp olive oil in a pan and fry the chicken cubes over medium to high heat for about 8 minutes until golden brown all over and cooked through. Then transfer to a plate and let cool.
3. Put the couscous in a bowl, pour 170 ml boiling water over it, cover and let it soak for 5 minutes. Then fluff up with a fork and let cool.
4. Remove the seeds from the bell pepper and dice it small, dice the cucumber as well and finely chop the mint.
5. For the dressing, mix the lemon juice with 2 tbsp olive oil, salt and pepper.
6. Mix the couscous, chicken, bell pepper, cucumber and mint, season with the dressing and crumble the feta over the top.
7. Fill the salad into the lunch box cold or gently reheat it briefly if needed.