You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil, 2 tbsp harissa paste, 1 tsp smoked paprika
1 tsp garlic granules, 1 tsp ground cumin
1 tsp sea salt, ½ tsp black pepper
For the Tray
1 red pepper, sliced
1 yellow pepper, sliced, 1 large red onion, sliced
250g couscous, 300ml hot chicken stock, Juice of ½ lemon, 1 tbsp olive oil
Garlic Yoghurt
150g Greek yoghurt
1 garlic clove, finely grated
Juice of ½ lemon
1 tbsp chopped fresh mint
Pinch of sea salt
To Finish
Fresh coriander
Fresh mint
Lemon wedges
Optional but Dangerous
Crumbled feta
Toasted flaked almonds
Chilli flakes
Hummus
Warm flatbreads
Method
Preheat your air fryer to 200°C.
Mix together the olive oil, harissa paste, smoked paprika, garlic granules, cumin, salt and black pepper.
Coat the chicken thoroughly in the harissa mixture.
Place the chicken, peppers and red onion into the air fryer basket.
Air fry for 12–14 minutes, shaking halfway through, until the chicken is cooked through with lightly charred edges.
Meanwhile, place the couscous into a large bowl.
Pour over the hot chicken stock, lemon juice and olive oil. Cover and leave for 5 minutes, then fluff with a fork.
Mix together the Greek yoghurt, garlic, lemon juice, mint and salt until smooth.
Spoon the couscous into serving trays or bowls.
Top with the harissa chicken and roasted vegetables.
Finish with the garlic yoghurt, chopped coriander, fresh mint and lemon wedges.
Serve immediately while everything is hot and full of smoky spice.