Honey Harissa Chicken Skewers with Couscous

• 1 lb boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon harissa paste
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup couscous
• 1 1/4 cups chicken broth
• 1 tablespoon butter
• 1/4 cup chopped fresh parsley
• Optional: lemon wedges for serving

Steps

1. 1 In a medium bowl, whisk together olive oil, honey, harissa paste, paprika, salt, and pepper.
2. 2 Add chicken cubes to the marinade, toss to coat, and let sit for 10 minutes.
3. 3 Meanwhile, bring chicken broth to a boil in a small saucepan. Stir in couscous, cover, and let stand for 5 minutes. Fluff with a fork and stir in butter and parsley.
4. 4 Preheat grill or grill pan to medium-high heat.
5. 5 Thread marinated chicken onto skewers.
6. 6 Grill skewers for 6-8 minutes, turning occasionally, until chicken is cooked through.
7. 7 Serve skewers over a bed of couscous.
8. 8 Garnish with additional parsley and lemon wedges, if desired.

Equipment

• Grill or grill pan
• Skewers

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add sliced bell peppers and onions to the skewers for extra veggies.

Substitutions

• Use vegetable broth and vegan butter for a vegetarian version.
• Replace harissa with a mix of chili powder and smoked paprika if unavailable.

Pairings

• A crisp white wine like Sauvignon Blanc
• A refreshing mint lemonade

Nutrition

Tips

• For easy cleanup, soak wooden skewers in water for 30 minutes before use.
• Adjust harissa paste to taste if you prefer more or less spice.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Freezing: Freeze uncooked skewers for up to 3 months. Thaw overnight in the fridge before cooking.

Serving Suggestions

• A fresh cucumber and tomato salad
• Warm pita bread

FAQ