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