Harissa Chicken Couscous Bowl
Sheet-pan Moroccan bowls with crispy harissa chicken, fluffy couscous, and roasted vegetables. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 562
- Protein
- 38g
heartysimplemoroccanchickencrispyfluffytenderweeknight
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp harissa paste
- 1 cup couscous
- 1 medium zucchini
- 1 medium red bell pepper
- 1 whole lemon
Instructions
- 1
Pat chicken dry. Rub with harissa, salt, and pepper until coated.
- 2
Chop zucchini and bell pepper into 1-inch pieces. Toss with olive oil and salt.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers.
- 4
Add chicken, sear 5 minutes per side without moving until golden and cooked through.
- 5
Push chicken to the side. Add vegetables, stir, cook 3 minutes until edges soften.
- 6
Boil couscous in salted water per package. Fluff with a fork, squeeze lemon over top.
Tools you’ll need
- 12-inch nonstick skillet
- wooden spoon
- cutting board
- knife
- measuring cups
- pot or small saucepan
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
