Harissa Chicken with Couscous Salad

• 1 tablespoon oil
• 1 tablespoon Harissa (or middle eastern) spice blend
• 500g skinless chicken breast fillets, roughly chopped
• 300g can chickpeas, rinsed and drained
• 1 teaspoon plain flour mixed with 1/4 cup cold water
• 1 cup (210g) couscous soaked in 1 cup boiling chicken or vegetable stock
• 1 tablespoon thinly sliced lemon rind Safeway 4 ct For $5.00 thru 02/09
• 1 Lebanese cucumber, halved lengthways, seeds removed and sliced
• 2 tablespoons currants
• 1/4 cup KRAFT FREE* French Dressing
• 1/2 cup coriander leaves, roughly chopped

1. Heat oil in a large frypan over a medium heat.
2. Add spices and cook until fragrant.
3. Add the chicken and brown.
4. Add chickpeas and the flour and water mix.
5. Reduce heat, cover and cook through (5-10 minutes).
6. Combine couscous, lemon rind, cucumber, currants, dressing and half the coriander.
7. Serve couscous salad topped with chicken and remaining coriander.

oil, chickpeas, cold water, couscous, lemon rind, lebanese cucumber, currants, coriander leaves

Taken from www.kraftrecipes.com/recipes/harissa-chicken-couscous-salad-104124.aspx (may not work)