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  • Belazu Butterfly Chicken Rose Harissa
Butterfly Chicken Rose Harissa

Belazu Butterfly Chicken Rose Harissa

Brought to you by: Belazu
    2 serving
4.6 7 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

A light and spicy dish, perfect for lunch or dinner that will tantalise your taste buds and leave you with a lingering chilli hit.
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  • 175g Belazu barley coucous
  • 2 skinless chicken breasts
  • 2 tbsp Belazu rose harissa
  • 70g pomegranate seeds
  • 1 handful fresh mint, finely chopped, plus a few small leaves for the garnish
  • 2 wedges lemon, to serve (optional)


Step 1

Place the couscous in a bowl and pour over 350ml boiling water and a little salt, cover and leave for about 5 minutes then fluff up with a fork.

Step 2

Preheat a griddle pan over a medium heat. Use a sharp knife to cut the chicken breasts through the middle horizontally, taking care not to cut all the way through, and then open them out (butterfly). Rub the harissa paste all over both sides of the chicken.

Step 3

Cook the chicken on the hot griddle for 4-5 minutes on each side or until lightly charred and cooked through.

Step 4

For the couscous, fluff it up with a fork and fold through the chopped mint, about two-thirds of the pomegranate seeds and some extra virgin olive oil.

Step 5

Spoon the couscous onto plates and place the hot chicken on top. Scatter over remaining pomegranate seeds and reserved mint leaves.

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