Harissa BBQ chicken with bulgur and parsley salad recipe

Add bags of flavour to plain chicken breasts in a flash. This harissa chicken tastes best cooked on the barbecue and served with a healthy, light side salad.

Serves 4

Takes 15 minutes to make, 20 minutes to cook, plus marinating

• 4 free-range chicken breasts
• 2 tbsp harissa paste
• 1 tbsp olive oil
• A good squeeze of lime juice
• 200g bulgur wheat
• 1 carrot, coarsely grated
• A large handful fresh flatleaf parsley, chopped
• 75g juicy raisins
• 3 tbsp olive oil
• A good squeeze of lemon juice

How to make harissa chicken with bulgur and parsley salad

1. Take the chicken breasts and use a rolling pin to flatten them between 2 pieces of cling film. Place in a dish and mix with harissa paste, olive oil and a good squeeze of lime juice. Season well and leave to marinate for 10 minutes.

2. Put the bulgur wheat in a saucepan and cover with boiling water, bring to the boil, then simmer for 5-8 minutes, until tender. Drain and mix with the carrot, parsley, raisins, 3 tbsp olive oil and a good squeeze of lemon juice. Season and set aside.

3. Heat a frying pan until hot and fry the chicken breasts, in batches, for 2-3 minutes each side or until cooked through. Slice into strips and serve with the bulgur and parsley salad.

Tip: Try this recipe with free-range turkey breast steaks, as they will taste just as good but cost much less, and use couscous instead of bulgur wheat, if that's all you have.

Tip: To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.

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