Harissa Chicken with Couscous
Spicy harissa-coated chicken served over fluffy couscous with roasted peppers and tomatoes, finished with fresh herbs and lemon. A quick, flavorful weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 3 tbsp harissa paste
- 1 cup couscous
- 2 bell peppers
- 2 tomatoes
- 1 lemon
Instructions
- 1
In a bowl, toss the 1.5 lb chicken thighs with 3 tbsp harissa paste, coating evenly. Let sit while you prep the vegetables.
- 2
Slice the 2 bell peppers and 2 tomatoes into wedges. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- 3
Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes per side. Remove and set aside.
- 4
In the same skillet, add the peppers and tomatoes. Cook until softened and charred, about 5 minutes. Season with salt and pepper.
- 5
Meanwhile, prepare the 1 cup couscous according to package directions. Serve the chicken and vegetables over couscous, with lemon wedges and fresh herbs if desired.
Tools you’ll need
- Large skillet
- Mixing bowl
- Pot for couscous
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