Spread the harissa paste over the chicken breasts until coated. Leave to marinade for 5 minutes.
1 pack Garden Gourmet Sensational Chicken-Style Breast
2 tbsp Harissa Paste
1 small red onion, sliced
1 zucchini, sliced
1 small yellow pepper, sliced
small bunch coriander or parsley, roughly chopped
150ml hot low salt vegetable stock
small handful pomegranate seeds
few lemon wedges, to serve
1 tbsp olive oil
Sensational Harissa Chicken Breast
Bring a spice and vegan touch into your life with this Garden Gourmet recipe of vegan Harissa Chicken breast and its couscous and veggies
1. Marinade the Chicken-Style Breast
2. Cook the veggies
Heat half the oil in a large non-stick frying pan and cook the onion, zucchini and bell peppers for 5-8 minutes until browned and tender. Set aside and keep warm.
3. Pan-fry the Chicken-Style Breast
Heat the remaining oil in the same non-stick pan and fry the chicken breasts for 4-5 minutes until piping hot throughout.
4. Prepare the couscous
Make the vegetable stock and pour over the couscous in a glass bowl, cover tightly with a plate and leave to soak for 5 minutes. Then loosen the grains with a fork, then stir through the herbs and pomegranate seeds.
5. Plate up and enjoy
Put the couscous and veggie at the bottom of the plate and put the sliced harissa chicken as one piece on top. Serve and enjoy!