Couscous & Chicken Harissa Broth

Course dinner
Keyword broth, chicken, harissa, walnuts
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 635kcal


  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 fennel bulb chopped
  • 1.3 litre chicken stock
  • 1 tbsp harissa paste
  • 400 g giant wholewheat couscous
  • 100 g sugar snaps sliced diagonally
  • 50 g California Walnuts chopped
  • 100 g baby spinach
  • 200 g roast chicken breast shredded
  • Drizzle chilli sauce to serve


  • Heat the oil in a large saucepan and fry the onion and fennel for 5 minutes. Add the stock and harissa and bring to the boil, stir in the couscous and simmer, covered for 5 minutes.
  • Stir in the sugar snaps and Walnuts and cook for a further 2-3 minutes until the couscous is tender. Add the spinach and chicken and stir until the spinach has wilted.
  • Spoon into bowls and drizzle with a little chilli sauce to serve.

Cooks tip

  • Try using pak choi or mange tout instead of the sugar snaps or swap the spinach for shredded Savoy cabbage.


Serving: 592g | Calories: 635kcal | Carbohydrates: 76g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Fibre: 17g


Salt 0.17g per serving
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