Nutritionist Daniel Davey’s harissa squash with giant couscous

This is a perfect lunch recipe, and the harissa does an incredible job of bringing the squash and chicken to a new level.

Fancy a little spice in your food life? Then this one could be for you! Harissa is a Tunisian hot chilli pepper paste with roasted red peppers as the main ingredient. Harissa does an incredible job of bringing the squash and chicken to a new level.

Harissa Squash with Giant Couscous
Serves 4

Prep: 12 minutes
Cooking time: 30 minutes
Calories per serving (429g): 541
Carbs (g): 33
Protein (g): 55
Fat (g): 22
Fibre (g): 6.4

Ingredients

• 600g butternut squash, peeled and cubed
• 2 tbsp harissa paste
• 1 tsp olive oil
• sea salt and freshly ground black pepper
• 4 free range chicken breast fillets
• 1 tsp olive oil
• 200g giant couscous
• 50g pumpkin seeds
• 2 handfuls of baby spinach leaves, washed
• 120g feta, crumbled

For the tahini dressing

• 2 tbsp tahini
• warm water
• sea salt and freshly ground black pepper

Method

1  Preheat the oven to 180°C/gas mark 4.

2  In a bowl, combine the squash, harissa paste, olive oil and salt and pepper.

3  Spread the squash out on a baking tray lined with greaseproof paper and roast for 25 to 30 minutes until soft. Allow to cool.

4  While the squash is in the oven, season the chicken and grill on both sides until cooked, about 15 minutes.

5  Pour the giant couscous into a pot of boiling water (about 400ml), cook for 7 to 8 minutes, then drain and allow to cool.

6  Next make the dressing by mixing the tahini with the salt and pepper in a small bowl. Gradually add warm water until it reaches a pourable consistency but is not too thin.

7  Dry fry the pumpkin seeds in a hot pan with some salt, shaking the pan regularly to ensure they don’t burn.

8  In a large bowl, combine the squash, couscous, spinach leaves and feta. Top with the pumpkin seeds and drizzle over the tahini dressing.

9  Divide between 4 plates, placing a grilled chicken breast on top of each one, and serve.

Extracted from Eat Up, Raise Your Game by Daniel Davey (Gill Books, €19.99)