Lunching Leftovers: Harissa Chicken and Garlic Couscous

Harissa chicken and garlic couscous

I’m a big fan of killing two birds with one stone. I never feel quite so smug as when I’ve made something which does for dinner one night and can be remade in to something new for lunch the next day. And I want to spread this smugness around. So welcome to my new series for Maggie Bob Makes – lunching leftovers. I’ll be sharing my recipes with you and including neat tricks for turning the leftovers in to tomorrow’s lunchbox loveliness!

This first recipe has been a immediate favourite in our household. Really easy to throw together, and as satisfying for lunch as it is for dinner. The harissa glaze works great on most joints of chicken, or try it with gammon or lamb!

Harissa Chicken and Garlic Couscous
(serves 2 for dinner, and 2 for lunch)

Ingredients

1 tbsp. harissa paste
1 tbsp. runny honey
3 skinless chicken breasts
200g dried couscous
1/2 tsp. garlic powder
A handful finely sliced spring onion
Boiling water
Steamed carrots and sliced green beans, to serve

Method (Dinner)

  1. Pre-heat your oven to 180oC.
  2. Place the chicken breasts in an ovenproof dish. Mix together the harissa and honey and glaze over the chicken. Place in the heated oven for 25 minutes (or until cooked).
  3. Just before the chicken is ready, prepare the couscous by mixing together the dried couscous, garlic powder (and salt & pepper if you wish) in a bowl. Pour over boiling water (to just a little above the level of the couscous). Cover and leave to  absorb while you steam your accompanying vegetables. When the couscous is cooked, stir through the spring onion.
  4. Serve 1 chicken breast per person with a large serving spoon of couscous and a hearty portion of veg – making sure to reserve some of each for your leftovers. Chill the leftovers while you eat.

Method (Lunch)

  1. Shred or finely slice the chicken breast. Stir the steamed veg through the couscous and divide between two lunchboxes, placing the sliced chicken on top.
  2. Serve as is, or with a small flat bread if desired. You can see by the picture that I had a boiled egg with mine, which worked quite well too.

So there you go – two meals for the effort of one. Let me know if you give this recipe a try – I’m hoping to add more to this series in the near future.

2 thoughts on “Lunching Leftovers: Harissa Chicken and Garlic Couscous”

  1. I do the same 🙂 I love making Spanish Tapas and when I can’t eat it all, mash them all up the next day for lunch/tea. The flavours are all still there with no effort! (I’m a veggie though so can’t try your recipe as is 🙁 – sorry).

  2. Oh – I like the idea of leftover tapas for lunch!

    Harissa works well with roasted vegetables – dice your favourite veggies (aubergine, courgette and butternut squash for me) toss in seasoned olive oil and roast, then drizzle with harissa and serve with the cous cous!

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