Middle Eastern Chicken With Pumpkin and Couscous

Total Time
Prep 10 mins
Cook 25 mins

This is a simple and very delicious recipe, easy to make and so yummy. We got this recipe from the McCormick foods sample pack of Middle Eastern Spices (Harissa).

Ingredients Nutrition

  • 400 g chicken fillets
  • 300 g pumpkin or 300 g butternut squash, peeled and diced
  • 10 g harissa (McCormick's Middle Eastern Spices)
  • 2 tablespoons olive oil
  • 12 cup chopped coriander
  • 1 lemon, juice of
  • 1 lemon, zest of
  • 100 g goat milk feta
  • 2 cups cooked couscous


  1. Preheat oven to 200 degrees celcius.
  2. Combine chicken, pumpkin, spice and oil and place on a baking tray.
  3. Bake for around 20-25 minutes.
  4. Cool slightly and slice the chicken into strips.
  5. In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
  6. Finally fold through the pumpkin and the chicken pieces.
  7. Serve garnished with lemon slices and coriander.


Most Helpful

This is wonderful. We have used butternut squash, and it is delicious and tender after baking. We haven't had success in finding the harissa, but we add cumin, cinnamon, etc. separately.

Chocokind December 28, 2010

Absolutely delicious!! Don't know how on earth this would feed four people though, I made quite a few changes for two of us + leftovers - maybe we just like big servings! I used one chicken breast, sliced into four pieces and around 600gm pumkin diced quite small (would use more next time). Same amount of oil, 1 tablespoon of the spice mix. I covered 3/4 cup couscous with 3/4 cup boiling chicken stock, let it sit for five minutes then seasoned with salt and pepper before adding parsley and a grated carrot, nearly a whole slice of reduced fat feta and the chicken/pumkin. Would add some spanish onion and slivered almonds next time too, but this is a real winner! Thanks for posting!

currybunny May 11, 2005

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