Rose Harissa Chicken & White Bean Couscous Salad with Chermoula Dressing
Rose Harissa Chicken & White Bean Couscous Salad with Chermoula Dressing A delicious meal for a weeknight dinner.
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Cooking tools:
- Food processor
- Grill pan
- Grill
- Microplane
- Pastry brush
- Rolling pin
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Measuring spoon
- Colander
- Plastic wrap
- Refrigerator
- Stove
Ingredients
- 8 chicken thighs, skinless, boneless, flattened out
- 3 tbsp rose harissa
- 3 cloves of garlic, minced
- 1 tbsp olive oil
- ½ lemon, juice & zest
- 1 x packet of Ainsley Moroccan Medley Couscous
- 1 x 400g tin of Cannellini beans, rinsed & drained
- 6-8 cherry tomatoes, halved
- ¼- ½ red onion, finely chopped
- 1 tbsp chopped parsley
- large handful of coriander leaves
- handful of parsley leaves
- 2 cloves of garlic, peeled, roughly chopped
- juice & zest ½ lemon
- ½ tsp sweet smoked paprika
- pinch of cumin
- approx. 4 tbsp olive oil
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