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Harissa Chicken Cous Cous Bowl

Recipe

The perfect slow cooker meal all the family will love!

Serves: 4 | Prep time: 10 mins | Cooking time: 240 mins

Moroccan | Main

Ingredients

  • 1x Red Onion, Chopped
  • 2x Spring Onions, Chopped
  • 3 Tbsp. Of Hot Sauce
  • 1kg Chicken Thighs
  • 1x Packet Lemon And Coriander Cous Cous
  • 1 Tbsp. Garlic Purée
  • 4 Tbsp. Of Yoghurt
  • 1x Handful Coriander
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Harissa Seasoning
  • 1 Tsp. Mint Sauce
  • 1x Veg Or Chicken Stock Cube
  • Salt
  • Oil
  • Pepper

Method

  1. Place chicken thighs in a large bowl and season with harissa seasoning and smoked paprika. Add plenty of salt and pepper, drizzle with oil, and rub them well.
  2. Place thighs in the slow cooker with 100ml of chicken or veg stock.
  3. Cook on high for 4 hours or low for 8 hours.
  4. While the chicken is cooking, make a mint yoghurt by mixing 4 tablespoons of yoghurt, a pinch of salt, 1 teaspoon of garlic puree, and 1 teaspoon of mint sauce.
  5. When the chicken is nearly ready, make the couscous by adding 200ml of boiling water to a bowl, add the couscous, and cover for 5 minutes until all water has absorbed.
  6. When the chicken is ready, remove thighs from the slow cooker. If using thighs with bones, remove the bones and skin first, then place in a bowl. Shred the chicken, then add two ladles of the juice that the meat cooked in. If using hot sauce, add it now.
  7. Spoon the couscous into bowls and top with some shredded chicken and layer mint yoghurt on top. Chop up the spring onion and coriander and layer that on top.