Spread the harissa paste over the chicken breasts until coated. Leave to marinade for 5 minutes.
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
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.
Heat the remaining oil in the same non-stick pan and fry the chicken breasts for 4-5 minutes until piping hot throughout.
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.
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!