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Harissa Chicken with Couscous

Harissa Chicken with Couscous

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A vibrant, halal-friendly North African dish featuring spicy marinated chicken thighs served over fluffy, aromatic couscous. Perfectly balanced with heat and zest, it is an ideal weeknight meal.

Ingredients

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1.5 lbs Halal Chicken Thighs
3 tbsp Halal-friendly Harissa Paste
1.5 cups Couscous
2 cups Halal Chicken Broth
2 tbsp Lemon Juice
3 tbsp Olive Oil
3 cloves Garlic
1 medium Red Onio
0.5 cup Fresh Parsley
0.5 cup Greek Yogurt

Instructions

  1. Place halal chicken thighs in a large bowl and toss with two tablespoons of harissa paste, olive oil, and minced garlic
  2. Let the chicken marinate for at least 20 minutes to allow the flavors to develop
  3. Heat a large skillet over medium-high heat with a drizzle of olive oil
  4. Place the chicken in the skillet and sear each side until golden brown and cooked through
  5. Remove the chicken from the pan and set it aside on a plate to rest
  6. In the same skillet, add the sliced red onions and sauté until they softe
  7. Pour the halal chicken broth and the remaining harissa paste into the skillet, bringing it to a gentle boil
  8. Stir in the dry couscous, cover the skillet with a lid, and immediately remove it from the heat
  9. Let the couscous sit for five minutes until it absorbs all the liquid
  10. Fluff the grains with a fork to ensure a light texture
  11. Slice the cooked chicken into strips and place them back on top of the fluffy grains
  12. Drizzle fresh lemon juice over the entire dish and garnish generously with chopped parsley

Notes

Ensure all ingredients are halal certified.

For a gluten-free version, substitute couscous with quinoa or cauliflower rice.

Sear the meat properly to lock in juices; do not overcrowd the pan.

If you cannot find harissa, use a blend of smoked paprika, cayenne pepper, and cumin mixed with olive oil.

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Nutrition