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Image / Editorial

Nutritionist Daniel Davey’s harissa squash with giant couscous


by Meg Walker
12th May 2021
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

Preheat the oven to 180°C/gas mark 4.

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

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

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

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

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.

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

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

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)

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