Introduction to Harissa Chicken with Couscous & Roasted Veggies
Looking for a meal that combines bold flavors, healthy ingredients, and a touch of North African spice? Harissa Chicken with Couscous & Roasted Veggies is just what you need! This vibrant dish brings together smoky heat from the harissa paste, tender chicken, fluffy couscous, and caramelized roasted vegetables. It’s not only packed with flavor but also super easy to prepare, making it perfect for a weeknight dinner or a weekend treat.
Whether you’re new to harissa or a long-time fan of this spicy paste, this recipe is guaranteed to excite your taste buds. With minimal prep and cooking time, you can serve a dish that looks as good as it tastes. Let’s dive into the details of making Harissa Chicken with Couscous & Roasted Veggies!
What is Harissa Chicken with Couscous & Roasted Veggies?
Harissa Chicken with Couscous & Roasted Veggies is a North African-inspired dish that blends spicy, smoky flavors with tender chicken and fluffy couscous. Harissa, a flavorful chili paste from North Africa, adds heat and complexity to the chicken. The roasted vegetables are seasoned with warm spices like cumin and ras el hanout, which bring out their natural sweetness and depth of flavor. Couscous, a type of steamed wheat, serves as the perfect base to absorb all the juices and spices from the chicken and veggies.
This dish is a perfect example of how bold and vibrant flavors can come together in a simple, easy-to-make meal. Plus, it’s customizable depending on your heat tolerance and ingredient preferences!
The Origin of Harissa Chicken with Couscous & Roasted Veggies
The combination of harissa, couscous, and roasted vegetables has roots in North African cuisine, specifically in countries like Tunisia, Morocco, and Algeria. Harissa itself is a traditional North African paste made from roasted peppers, chili peppers, garlic, olive oil, and spices like coriander and cumin. It’s used to flavor meats, vegetables, and sauces, adding a smoky, spicy kick to dishes.
Couscous, on the other hand, has been a staple in North African cooking for centuries, particularly in Moroccan and Algerian cuisines. It’s made from steamed semolina wheat and is often paired with stews, meats, and vegetables. The addition of roasted veggies brings out the natural sweetness of the produce while the spices add complexity and richness.
Together, these ingredients create a dish that is not only nourishing but also bursting with authentic North African flavors.
Ingredients for Harissa Chicken with Couscous & Roasted Veggies
For the Harissa Chicken:
- 4 chicken thighs or breasts (bone-in or boneless, skin on or off)
- 2 tbsp harissa paste (mild or spicy, depending on your heat preference)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Juice of ½ lemon
- 2 cloves garlic, minced
- Salt & freshly ground black pepper (to taste)
Roasted Veggies:
- 1 red bell pepper, cut into chunks
- 1 zucchini (courgette), sliced into half-moons
- 1 red onion, cut into wedges
- 1 small eggplant (aubergine), cubed (optional)
- 2 tbsp olive oil
- 1 tsp cumin or ras el hanout (optional spice blend)
- Salt & pepper, to taste
For the Couscous:
- 1 cup couscous
- 1 cup boiling vegetable or chicken stock
- 1 tbsp olive oil or butter
- Zest of ½ lemon
- 2 tbsp chopped fresh parsley or mint
Optional Garnishes:
- Lemon wedges
- Yogurt or tzatziki
- Fresh herbs (parsley, mint, coriander)
- Toasted almonds or pine nuts
Step-by-Step Directions for Harissa Chicken with Couscous & Roasted Veggies
1. Marinate the Chicken
In a bowl, mix the harissa paste, olive oil, smoked paprika, ground cumin, lemon juice, minced garlic, salt, and pepper. Add the chicken and ensure it’s well-coated with the marinade. Cover and let it marinate for at least 20 minutes, or up to overnight in the fridge for maximum flavor.
2. Roast the Veggies
Preheat your oven to 200°C / 400°F. Toss the chopped vegetables (red bell pepper, zucchini, red onion, and optional eggplant) with olive oil, cumin, ras el hanout (optional), salt, and pepper. Spread them out in a single layer on a baking sheet. Roast the veggies for 25–30 minutes, turning them halfway through, until they are tender and slightly caramelized.
3. Cook the Chicken
You have two options for cooking the chicken:
- Option A — Oven: Place the marinated chicken on a lined baking tray and roast it at 200°C / 400°F for 25–30 minutes (or until the chicken is fully cooked and the juices run clear).
- Option B — Pan-Seared: Heat a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side (depending on thickness) until it is browned and cooked through. For extra flavor, brush with a little extra harissa for a glaze.
4. Prepare the Couscous
Place the couscous in a bowl and drizzle with olive oil or butter, lemon zest, and a pinch of salt. Pour over 1 cup of boiling stock (vegetable or chicken) and cover the bowl. Let the couscous steam for 5 minutes. Fluff with a fork and stir in the fresh parsley or mint for a fresh burst of flavor.
5. Assemble the Dish
To serve, spoon the fluffy couscous onto plates or a large serving platter. Top with the roasted veggies and harissa chicken. For an added creamy texture, drizzle with a bit of yogurt or tzatziki. Garnish with fresh herbs and toasted nuts (like almonds or pine nuts) for a delightful crunch. A squeeze of fresh lemon juice can also brighten up the dish.
Tips & Variations: Harissa Chicken with Couscous & Roasted Veggies
Spice Level
Adjust the harissa paste to suit your heat preference. If you like things spicier, add more harissa. For a milder version, reduce the amount of harissa and balance the heat with a spoonful of honey or yogurt.
Vegetarian Option
For a meatless version, swap out the chicken for roasted chickpeas or grilled halloumi. Both options offer hearty protein and pair wonderfully with the spices and veggies.
Meal Prep Friendly
This dish stores well and is perfect for meal prep. The components can be made in advance and stored in the fridge for up to 4 days, making it a great choice for lunchboxes or make-ahead dinners.
Extra Sauce
If you like a bit more sauce, mix 1 tbsp harissa with 3 tbsp Greek yogurt and a squeeze of lemon. Drizzle this over the chicken for an extra layer of flavor.
FAQs for Harissa Chicken with Couscous & Roasted Veggies
1. Can I make this recipe ahead of time?
Yes, you can prepare the components in advance and store them in the fridge. The roasted veggies, chicken, and couscous all reheat well.
2. Can I substitute couscous with something else?
Yes, you can substitute couscous with quinoa, bulgur wheat, or even rice for a different base.
3. Is harissa paste spicy?
Yes, harissa can be spicy, but you can adjust the spice level by using mild harissa or adding a bit of honey to balance the heat.
4. Can I use other vegetables for roasting?
Absolutely! Feel free to swap in vegetables like carrots, sweet potatoes, or butternut squash. The spices work well with a wide variety of vegetables.
5. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
6. Can I freeze this dish?
While the chicken and couscous can be frozen, the texture of the roasted veggies may change after freezing. It’s best to enjoy the roasted veggies fresh, but you can freeze the chicken and couscous for up to 2 months.
Conclusion: Harissa Chicken with Couscous & Roasted Veggies
Harissa Chicken with Couscous & Roasted Veggies is a bold, vibrant dish that brings the warmth and spice of North African cuisine into your kitchen. Whether you’re cooking for yourself or feeding a family, this dish is full of flavor and incredibly satisfying. The harissa chicken, roasted veggies, and fluffy couscous combine to create a meal that is both nutritious and indulgent. Plus, it’s versatile enough to customize with your preferred level of spice or to make it vegetarian.
With minimal prep time and a few simple ingredients, this recipe proves that you don’t have to sacrifice flavor for convenience. So why wait? Fire up your oven, marinate the chicken, and get ready to enjoy a meal that’s as bold as it is delicious.
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Bold and Flavorful Harissa Chicken with Couscous & Roasted Veggies – A Vibrant North African-Inspired Dish
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Harissa Chicken with Couscous & Roasted Veggies is a North African-inspired dish that blends spicy, smoky flavors with tender chicken and fluffy couscous. Harissa, a flavorful chili paste from North Africa, adds heat and complexity to the chicken. The roasted vegetables are seasoned with warm spices like cumin and ras el hanout, which bring out their natural sweetness and depth of flavor. Couscous, a type of steamed wheat, serves as the perfect base to absorb all the juices and spices from the chicken and veggies.
Ingredients
For the Harissa Chicken:
4 chicken thighs or breasts (bone-in or boneless, skin on or off)
2 tbsp harissa paste (mild or spicy, to taste)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Juice of ½ lemon
2 cloves garlic, minced
Salt & freshly ground black pepper
For the Roasted Veggies:
1 red bell pepper, cut into chunks
1 zucchini (courgette), sliced into half-moons
1 red onion, cut into wedges
1 small eggplant (aubergine), cubed (optional)
2 tbsp olive oil
1 tsp cumin or ras el hanout (optional spice blend)
Salt & pepper, to taste
For the Couscous:
1 cup couscous
1 cup boiling vegetable or chicken stock
1 tbsp olive oil or butter
Zest of ½ lemon
2 tbsp chopped fresh parsley or mint
Optional Garnishes:
Lemon wedges
Yogurt or tzatziki
Fresh herbs (parsley, mint, coriander)
Toasted almonds or pine nuts
Instructions
1. Marinate the Chicken
In a bowl, mix harissa paste, olive oil, paprika, cumin, lemon juice, garlic, salt, and pepper.
Add chicken and coat well. Marinate for at least 20 minutes (or up to overnight in the fridge).
2. Roast the Veggies
Preheat oven to 200°C / 400°F.
Toss the chopped vegetables with olive oil, cumin (or ras el hanout), salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, turning once halfway, until caramelized and tender.
3. Cook the Chicken
Option A — Oven:
Arrange marinated chicken on a lined baking tray.
Roast at 200°C / 400°F for 25–30 minutes (or until cooked through, juices run clear).
Option B — Pan-Seared:
Heat a skillet over medium-high heat.
Cook chicken 4–5 minutes per side (depending on thickness) until browned and fully cooked.
Optional: Brush with a little extra harissa for glaze.
4. Prepare the Couscous
Place couscous in a bowl with olive oil (or butter), lemon zest, and a pinch of salt.
Pour over 1 cup boiling stock, cover, and let sit for 5 minutes.
Fluff with a fork and stir in fresh parsley or mint.
5. Assemble the Dish
Spoon couscous onto plates or a large serving platter.
Top with roasted veggies and harissa chicken.
Drizzle with yogurt or a squeeze of lemon juice.
Sprinkle with herbs and toasted nuts for crunch.
Notes
For added freshness, serve this Harissa Chicken with a dollop of Greek yogurt or a squeeze of lemon juice. Garnish with chopped parsley or mint to balance the spicy, smoky flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasted & Grilled
- Cuisine: North African / Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: Moderate
Keywords: Harissa chicken, roasted veggies, couscous recipe, North African chicken, spicy harissa chicken
