Moroccan Blend

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Harissa is a fiery, smokey Tunisian chilli paste that goes really well on meat, in soups and stews and pretty much anything.

How to enjoy?
See recipe below:

Ingredients: Chili, Garlic, Caraway, Coriander, Smoked Paprika, Paprika, Himalayan Pink Salt, Cumin, Cayenne, Pepper Black.


Although great care is taken when sourcing and blending our herbs and spices. Due to the origins of our ingredients we cannot guarantee that they have not come into contact or contain traces of allergens.

Hand crafted by CAWKY’S Fine Foods and Seasonings.


Recipe below

Serves: 2


· 120g cooked couscous

· 2 courgettes (peeled lengthways into ribbons with a potato peeler)

· 10 cherry tomatoes roughly chopped

· 2 roasted red peppers, roughly chopped

· 3 tsp olive oil (1.5 each = 3 syns)

· 56 crushed pistachios (Healthy-extra B)

· 1/2 bunch of coriander roughly chopped

· large handful of baby spinach leaves

· 2 chicken breasts

· juice of 1 Lime

· Cawkys Couscous Seasoning

· Cawkys Harissa Seasoning

· 170ml boiling water

· 16 olives (8 each 1.5 syns)


Pre-heat oven to 200 degrees or gas mark 6.

Boil the kettle.

Spray the chicken breast with fry-light and coat in Cawkys Tunisian Harissa, place on a baking tray, chop the peppers and place onto a separate sprayed baking tray and place both in the oven

Boil the kettle, mix the hot water, couscous & 3 tsp of CAWKYS COUSCOUS and a pinch of salt in a bowl, cover and let stand for 5 minutes.

Peel the courgettes lengthways, chop the tomatoes and combine in a large bowl with the spinach and Olive oil.

Chop the walnuts and keep to one side.

Turn the chicken breasts over and loosely cover with foil to keep in the moisture, remove the peppers from the oven and allow to cool.

Remove the cover from the couscous and stir, allow to cool

Pile the salad into a large bowl spoon over the couscous.

Remove the Chicken from the oven, slice, place on top of the salad/couscous squeeze the juice of half a lime over each and sprinkle the chopped walnuts


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Weight 0.015kg