Harissa Chicken and Couscous Bowls
A vibrant and flavorful dish featuring marinated chicken, fluffy couscous, and fresh veggies, all drizzled with zesty lemon juice.
Ingredients
For the Chicken
- 1 lb chicken breast, cut into cubes Use high-quality chicken for best results.
- 2 tablespoons harissa paste Choose your preferred heat level.
- Salt to taste
- Pepper to taste
For the Couscous
- 1 cup couscous
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
For the Salad
- 1 red bell pepper diced
- 1 cucumber diced
- 1/4 cup fresh parsley, chopped
- 1 lemon juiced Drizzle over the final dish.
Instructions
Marinate the Chicken
- In a mixing bowl, combine chicken cubes with harissa paste, salt, and pepper. Stir well to coat and let marinate for at least 30 minutes.
Prepare the Couscous
- In a saucepan, bring chicken broth to a boil. Add couscous, stir, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Cook the Chicken
- Heat a skillet over medium heat. Add the marinated chicken and cook for 7-10 minutes until fully cooked and no longer pink in the center.
Combine the Ingredients
- In a large bowl, mix the cooked couscous, diced bell pepper, cucumber, and parsley until evenly combined.
Serve Your Dish
- Plate the couscous mixture and top with harissa chicken. Drizzle with lemon juice and serve.
Notes
For best flavor, marinate chicken for longer. Optional: Use quinoa or bulgur wheat instead of couscous for variety.