Harissa Spiced Chicken Thighs with Couscous

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons harissa paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups chicken broth
• 1 cup couscous
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lemon
• Optional: toasted pine nuts for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken thighs dry and season with harissa, smoked paprika, salt, and pepper.
3. 3 Place chicken skin-side up in a baking dish and roast for 25 minutes.
4. 4 Meanwhile, heat olive oil in a skillet over medium heat. Add red bell pepper and onion, sauté until softened.
5. 5 Add garlic and cook for another minute.
6. 6 Stir in couscous and chicken broth, bring to a simmer, cover, and remove from heat. Let stand for 5 minutes.
7. 7 Fluff couscous with a fork and stir in lemon juice and cilantro.
8. 8 Serve chicken thighs over couscous mixture, garnish with pine nuts if desired.

Equipment

• Baking dish
• Skillet with lid

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add chickpeas to the couscous for extra protein.

Substitutions

• If harissa is unavailable, use a mix of chili paste and smoked paprika.
• Use vegetable broth for a vegetarian version.

Pairings

• A crisp sauvignon blanc complements the spice beautifully.
• A side of hummus adds extra flavor.

Nutrition

Tips

• Adjust harissa amount to your spice preference.
• For a make-ahead option, cook chicken fully and reheat with fresh couscous.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs well with a squeeze of lemon and a dollop of yogurt.

FAQ