Harissa Chicken Couscous

There’s something magical about a dish that brings together warmth, spice, and comfort, and that’s precisely what you’ll find with Harissa Chicken Couscous. Each bite transports me to a bustling market where aromatic spices mingle in the air, and the sizzle of chicken fills the atmosphere. The first time I made this dish, I was craving something vibrant yet cozy, and it quickly became a staple in our household. As the chicken cooks, it releases its juices, infusing the couscous with depth and flavor, while the harissa adds a delightful kick that excites the palate. The colorful garnishes of pomegranate seeds and parsley not only elevate the dish visually but also add a refreshing contrast that ties it all together. This is not just a meal; it’s an experience.

What You Need for Harissa Chicken Couscous

To create the magic that is Harissa Chicken Couscous, we need a harmony of ingredients that work together beautifully. The star players here are the chicken, which brings savoriness, and the harissa, which adds a kick of warmth. Together with the couscous, these ingredients create a comforting yet exciting meal.

• 2 bone-in chicken thighs: Tender and juicy, these are essential for flavor.
• 2 bone-in chicken drumsticks: Additional pieces of chicken for a satisfying meal.
• Kosher salt: Enhances the overall flavor of the dish.
• Freshly ground pepper: Adds a bit of heat and depth.
• 2 teaspoons olive oil: Essential for searing the chicken and adding richness.
• 1/2 small eggplant, sliced: Adds texture and absorbs flavors well.
• 1 shallot, peeled and minced: Provides sweetness and depth to the dish.
• 3 garlic cloves, peeled and minced: Brings aromatic flavors that enhance the dish.
• 1 teaspoon ground cumin: Adds warmth and earthiness.
• 1/2 teaspoon ground coriander: Complements the cumin and adds a fresh taste.
• 3 tablespoons harissa: The star of the show, bringing heat and flavor.
• 2 cups couscous: The base that soaks up all the delicious juices.
• 1 1/2 teaspoons kosher salt: Additional seasoning for the couscous.
• 3 cups water or chicken broth: Cooking liquid that adds flavor to the couscous.
• 1 lemon, sliced in half and grilled, as garnish: Adds brightness and acidity.
• 2 tablespoons yogurt, as garnish: Creaminess that complements the dish.
• 2 tablespoons pomegranate seeds, as garnish: Adds sweetness and a pop of color.
• 2 tablespoons minced Italian parsley, as garnish: Freshness that brightens the dish.

The Process for Making Harissa Chicken Couscous

Embarking on the journey of creating Harissa Chicken Couscous is always a delightful experience. Each step is filled with anticipation as the ingredients come together. Let’s dive into the detailed process that will fill your kitchen with incredible aromas!

1. Start by prepping your ingredients. This first step of cooking the chicken takes a bit of time, so it’s a great opportunity to get everything ready while you wait. Sprinkle both sides of the chicken thighs and drumsticks with a few pinches of kosher salt and a few turns of freshly ground pepper. This ensures the flavors penetrate the meat.

2. Next, heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, swirl it around, then add the chicken, skin-side down. Cook for about 15 minutes, until the skin is golden brown and crispy. The sizzling sound is music to the ears!

3. Carefully flip the chicken and cook on the opposite side for another 15 minutes. The goal here is to achieve that beautiful golden-brown color all over. Once done, remove the chicken from the pan and set it aside on a plate.

4. In the same skillet, add the sliced eggplant and cook for 2 to 3 minutes on each side, just until they’re tender and caramelized. This adds depth to your dish. Once cooked, add the eggplant to the plate with the chicken.

5. Now, lower the heat to medium-low. Add the minced shallot, garlic, spices, and another pinch of kosher salt. Cook for 2 to 3 minutes until the shallot is translucent. The aroma at this stage will be irresistible and fragrant!

6. Stir in the harissa along with a splash of water, mixing until the harissa is fully integrated with the water and spices. This step is crucial as it combines all those wonderful flavors. Add the couscous next, stirring until each grain is coated in the spicy mixture. Let it cook for about 2 to 3 minutes.

7. Carefully nestle the chicken back into the couscous and arrange the eggplant around it. Pour the water or chicken broth around the mixture, ensuring the couscous is saturated without drowning the chicken. Bring the flame back to medium-high and let it simmer for about 10 to 12 minutes.

8. As it simmers, keep an eye on the couscous. You’ll notice most of the water will evaporate. Give the couscous a taste, and if it seems a bit firm, let it cook for an additional 2 to 3 minutes until perfectly tender.

9. While waiting, prepare your garnishes. I love to grill some lemon halves over the gas flame until they’re charred. This adds a lovely, smoky flavor. For the yogurt garnish, squeeze a bit of grilled lemon juice into a bowl, add a splash of water, and whisk together to thin it out.

10. Once everything is cooked to perfection, remove the harissa chicken from the heat. Squeeze the grilled lemon over the dish for that zesty kick. Drizzle with the yogurt, and sprinkle with pomegranate seeds and chopped Italian parsley. Serve immediately and enjoy every bite!

Helpful Hints

When making Harissa Chicken Couscous, it’s always great to have some tips at your fingertips. These hints will help elevate your cooking experience.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. They taste great reheated!
• Freezing: You can freeze the cooked dish for up to 2 months. Just thaw in the fridge before reheating.
• Pairing: Serve with a fresh side salad or roasted vegetables to balance the flavors.
• Garnishing: Don’t skip the garnishes! They add flavor, color, and texture that enhances the dish.
• Serving Size: This recipe is perfect for dinner parties or meal prep—enough to feed the family!

Great Combinations for Harissa Chicken Couscous

Serving Harissa Chicken Couscous can be as creative as you want it to be! Here are some ideas for making your meal truly special:

• Fresh Salads: Pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness of the dish.
• Roasted Vegetables: Serve with a side of roasted seasonal vegetables for added nutrition.
• Yogurt Sauce: A yogurt sauce with mint can provide a refreshing contrast to the spices of the dish.
• Wraps: Consider using leftovers in wraps or pitas for a delicious lunch option!
• Special Occasions: This dish is perfect for family gatherings or festive occasions, bringing a touch of celebration to your table.
• Storing Leftovers: If you have any leftovers, keep them in the fridge and enjoy them for up to 3 days!

FAQ

Conclusion

Harissa Chicken Couscous is a delightful dish that brings together vibrant flavors and comforting textures, making it a standout meal for any occasion. I hope you give this recipe a try and discover the joy of cooking with harissa. It’s a dish that not only satisfies hunger but also warms the heart. So gather your ingredients and get cooking; you won’t regret it!

Harissa Chicken Couscous

The ultimate comfort food with a spicy kick, Harissa Chicken Couscous is a delightful and easy weeknight dinner. Bursting with flavors and garnished with fresh herbs and pomegranate seeds, it’s a dish that will surely impress everyone. Make this savory recipe tonight!

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces bone-in chicken thighs
• 2 pieces bone-in chicken drumsticks
• Kosher salt
• Freshly ground pepper
• 2 teaspoons olive oil
• 1/2 small eggplant, sliced
• 1 piece shallot, peeled and minced
• 3 cloves garlic, peeled and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3 tablespoons harissa
• 2 cups couscous
• 1 1/2 teaspoon kosher salt
• 3 cups water or chicken broth
• 1 piece lemon, sliced in half and grilled, as garnish
• 2 tablespoons yogurt, as garnish
• 2 tablespoons pomegranate seeds, as garnish
• 2 tablespoons minced Italian parsley, as garnish

Equipment

• Large skillet with a lid
• Tongs
• Chef knife

Method

 

1. Start by prepping your ingredients. This first step of cooking the chicken takes a bit of time, so it's a great opportunity to get everything ready while you wait. Sprinkle both sides of the chicken thighs and drumsticks with a few pinches of kosher salt and a few turns of freshly ground pepper. This ensures the flavors penetrate the meat.
2. Next, heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, swirl it around, then add the chicken, skin-side down. Cook for about 15 minutes, until the skin is golden brown and crispy. The sizzling sound is music to the ears!
3. Carefully flip the chicken and cook on the opposite side for another 15 minutes. The goal here is to achieve that beautiful golden-brown color all over. Once done, remove the chicken from the pan and set it aside on a plate.
4. In the same skillet, add the sliced eggplant and cook for 2 to 3 minutes on each side, just until they’re tender and caramelized. This adds depth to your dish. Once cooked, add the eggplant to the plate with the chicken.
5. Now, lower the heat to medium-low. Add the minced shallot, garlic, spices, and another pinch of kosher salt. Cook for 2 to 3 minutes until the shallot is translucent. The aroma at this stage will be irresistible and fragrant!
6. Stir in the harissa along with a splash of water, mixing until the harissa is fully integrated with the water and spices. This step is crucial as it combines all those wonderful flavors. Add the couscous next, stirring until each grain is coated in the spicy mixture. Let it cook for about 2 to 3 minutes.
7. Carefully nestle the chicken back into the couscous and arrange the eggplant around it. Pour the water or chicken broth around the mixture, ensuring the couscous is saturated without drowning the chicken. Bring the flame back to medium-high and let it simmer for about 10 to 12 minutes.
8. As it simmers, keep an eye on the couscous. You’ll notice most of the water will evaporate. Give the couscous a taste, and if it seems a bit firm, let it cook for an additional 2 to 3 minutes until perfectly tender.
9. While waiting, prepare your garnishes. I love to grill some lemon halves over the gas flame until they’re charred. This adds a lovely, smoky flavor. For the yogurt garnish, squeeze a bit of grilled lemon juice into a bowl, add a splash of water, and whisk together to thin it out.
10. Once everything is cooked to perfection, remove the harissa chicken from the heat. Squeeze the grilled lemon over the dish for that zesty kick. Drizzle with the yogurt, and sprinkle with pomegranate seeds and chopped Italian parsley. Serve immediately and enjoy every bite!

Notes

• Prep Ahead: Prepare the eggplant and garnishes while the chicken is cooking.
• Vegetable Options: Add in canned chickpeas for added texture.
• Different Grains: Substitute couscous for brown rice or quinoa.
• Storage Instructions: Store leftovers in an air-tight container in the fridge for up to 3 days.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.