Harissa chicken with tabouli

Jan 16 12:39pm

Serves
4

Ingredients

Harissa paste:
1/3 cup roughly chopped coriander
1 teaspoon ground cumin
1 teaspoon ground coriander
2 long red chillies, seeded and finely chopped (or to your liking)
2 cloves garlic, roughly chopped
1 tablespoon olive oil
3 roasted red capsicums, roughly chopped (buy in jars)
Tabouli:
1 cup burghul (cracked wheat)
juice of 2 lemons
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 bunch flat-leaf parsley, finely chopped
1/2 bunch mint, finely chopped
1/4 cup finely chopped coriander
5 spring onions (scallions), finely sliced
3 ripe tomatoes, finely diced

To make the harissa paste, place all the paste ingredients in a food processor and whiz until smooth.

Using a sharp knife, cut four long incisions into each piece of chicken and place in a bowl. Rub 3 tablespoons of the harissa into the chicken, then cover with plastic wrap and refrigerate for 30 minutes (if time permits). The remaining harissa will keep for up to 3 weeks if refrigerated in an airtight jar.

To make the tabouli, place the burghul in a bowl and cover with 2 cups boiling water. Leave to absorb for 20 minutes, then drain well and pat dry with paper towel.

Add the lemon juice, cumin, olive oil, parsley, mint, coriander, spring onion and tomato. Season with freshly ground black pepper and mix well.

Heat a chargrill or barbecue to medium. Cook the chicken for 10 minutes each side or until cooked through.

Serve with the tabouli and lemon wedges and a rocket salad if liked.

1 serve = 1 unit protein, 1 unit carbohydrates, 2 units vegetables, 3 units fats