NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tsp Extra virgin olive oil

0.25 cup Dry couscous

0.5 cup Water

1 tsp Extra virgin olive oil

0.5 cup Red bell pepper

1 clove Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then rub both sides evenly with the harissa paste.

• 2

  Heat one teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and slightly charred.

• 3

  While the chicken cooks, bring the water and the remaining teaspoon of olive oil to a boil in a small saucepan.

• 4

  Stir in the dry couscous, cover, remove from heat, and let it sit for 5 minutes until the liquid is absorbed.

• 5

  In a separate small pan, sauté the diced red bell pepper and minced garlic until softened and fragrant.

• 6

  Fluff the couscous with a fork and stir in the sautéed peppers, garlic, lemon zest, lemon juice, and chopped parsley.

• 7

  Slice the chicken and serve it over the warm, citrusy couscous.