Ingredients
- 1 preserved lemon, roughly chopped
- 2 teaspoon ras el hanout
- 1 teaspoon packet of flatbreads
- 4 tablespoon fat-free natural yoghurt
- 2 teaspoon harissa, plus extra to serve 200g rocket and watercress
- 2 teaspoon clementines, peeled and finely sliced
- 1 bunch mixed fresh flat-leaf parsley, mint and coriander, leaves picked and roughly chopped
- 1 bunch fresh red chilli, finely sliced
- 1 bunch pomegranate, halved
Preparation
Baking Directions:
Put the couscous and double the amount of water (400ml) in a mixing bowl.
Add the preserved lemon and a small pinch of salt and pepper then cover and leave to do its thing.
Meanwhile, place the chicken on a sheet of greaseproof paper, scatter with a small pinch of salt and pepper and the ras el hanout, then fold over the paper and bash with a rolling pin until it's 1/2cm thick.
Place a medium frying pan on a medium heat and once hot, add a lug of oil and the chicken.
Cook for 2 to 3 minutes on each side, or until golden and cooked through.
Remove from the pan and add the flatbreads to warm through for a couple of minutes.
In a small bowl, ripple the harissa through the yoghurt.
Fluff up the couscous, breaking up the preserved lemon, and tip it onto a nice serving board or platter.
Scatter over the rocket and watercress, sliced clementines and chopped herbs.
Slice the chicken up and arrange over the top then scatter over the chilli.
Holding a pomegranate half cut side down in your palm, bash the back of it with a spoon so that all of the seeds come tumbling out over the salad.
Repeat with the second half.
Serve with the flatbreads, harrissa yoghurt and pickled vegetables.
