Couscous & Chicken Harissa Broth
Ingredients
- 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
- to taste chilli sauce drizzle to serve
Instructions
- 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.
