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Harissa Chicken with Couscous

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Harissa Chicken with Couscous pairs juicy, spice-coated chicken with fluffy lemon-herb couscous for a bold and satisfying meal. Smoky harissa, garlic, warm spices, and fresh lemon create a flavorful dinner that comes together in under 40 minutes.

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs or chicken breasts
  • 3 tablespoons harissa paste
  • 1 cup couscous
  • 1 cup chicken broth or vegetable broth
  • 3 tablespoons extra virgin olive oil, divided
  • 3 tablespoons fresh lemon juice, divided
  • 1 teaspoon lemon zest
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley or cilantro
  • 2 green onions, sliced, optional
  • 1/2 cup plain Greek yogurt, optional, for serving
  • 1/4 cup toasted almonds, optional, for serving

Instructions

  1. In a bowl, combine the harissa paste, 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, minced garlic, cumin, coriander, paprika, salt, and black pepper.
  2. Add the chicken and coat each piece thoroughly with the harissa mixture. For additional flavor, cover and refrigerate for 30 minutes if time allows.
  3. Heat a large skillet over medium-high heat. Add a small amount of the remaining olive oil and place the chicken in the hot skillet.
  4. Cook until the first side is nicely browned, then turn and continue cooking until browned on the other side and the chicken reaches an internal temperature of 165°F (74°C).
  5. While the chicken cooks, bring the broth to a boil in a saucepan. Stir in the couscous, cover, and remove from the heat.
  6. Let the couscous stand for about 5 minutes, or according to the package directions, until the liquid is absorbed.
  7. Fluff the couscous with a fork and stir in the remaining olive oil, remaining lemon juice, and chopped parsley or cilantro. Season with additional salt and black pepper if needed.
  8. Divide the couscous among plates and arrange the harissa chicken on top.
  9. Garnish with additional fresh herbs, sliced green onions, toasted almonds, and optional Greek yogurt before serving.

Notes

  • Harissa brands vary considerably in heat and saltiness, so taste the paste and adjust the amount accordingly.
  • Chicken thighs stay especially juicy, but boneless, skinless chicken breasts can also be used. Pound thick breasts to an even thickness for more consistent cooking.
  • For a milder dish, reduce the harissa and serve with additional lemon and plain Greek yogurt.
  • Zucchini, bell peppers, cherry tomatoes, carrots, eggplant, or spinach can be added for extra vegetables.
  • For a sweet contrast, stir chopped dried apricots, raisins, or dates into the couscous.
  • Toasted pistachios or pine nuts can replace the almonds.
  • Pearl couscous can be substituted, but prepare it according to its package directions because its cooking method differs from traditional couscous.
  • Store cooked chicken and couscous in airtight containers in the refrigerator for up to 3–4 days.
  • Add a splash of broth or water to the couscous before reheating to restore moisture.
  • Keep yogurt, herbs, nuts, and other cold garnishes separate until after reheating.

Nutrition

Find it online: https://thefamilycooking.com/harissa-chicken-with-couscous/