Description
Bold, smoky, and weeknight-fast! Juicy harissa-marinated chicken meets caramelized carrots, zucchini, and fluffy couscous for a vibrant, North African–inspired dinner in just 40 minutes. Perfect for meal prep, family dinners, or impressing guests with minimal effort.
Ingredients
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1 lb chicken thighs or breasts
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2 tbsp harissa paste (adjust for heat)
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2 tbsp olive oil (divided)
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1 clove garlic, minced
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Salt & pepper, to taste
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2 cups carrots, sliced
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2 cups zucchini, sliced
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1 cup couscous
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1 cup chicken broth (or veggie broth)
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Optional: ½ cup Greek yogurt, fresh cilantro or mint, lemon wedges
Instructions
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Marinate chicken – Mix harissa, 1 tbsp oil, garlic, salt, and pepper. Coat chicken; rest 15 min (or overnight).
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Roast veggies – Preheat oven to 425°F (220°C). Toss carrots & zucchini with 1 tbsp oil, salt, and pepper. Spread on sheet; roast 20–25 min, flipping halfway.
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Cook chicken – Heat skillet over medium-high. Sear chicken 5–6 min per side until 165°F inside. Rest 5 min; slice.
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Make couscous – Bring broth, 1 tbsp oil, and salt to boil. Stir in couscous, cover, remove from heat. Wait 5 min, then fluff with fork.
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Assemble – Layer couscous, veggies, and sliced chicken in bowls. Top with yogurt, herbs, and lemon if desired.
Notes
Taste your harissa first—heat levels vary! Sweeten overly spicy paste with a drizzle of honey.
- Prep Time: 15 min
- Cook Time: 25 mins
Nutrition
- Calories: 430 cal Per Serving
- Fat: 15g
- Carbohydrates: 38g
- Protein: 32g