Name: Harissa Chicken with Charred Tomato Couscous
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1½ pounds chicken breasts; 3 tablespoons harissa paste; 3 tablespoons olive oil; 4 cloves garlic; lemon; 2 cups cherry tomatoes; 1½ cups couscous; 2 cups chicken broth; ½ teaspoon cumin; salt; black pepper

Harissa Chicken with Charred Tomato Couscous

weeknightspicymiddle eastern-inspired

10 minPrep25 minCook4Serves

Ingredients

1½ poundschicken breasts
3 tablespoonsharissa paste
3 tablespoonsolive oil
4 clovesgarlic
·lemon
2 cupscherry tomatoes
1½ cupscouscous
2 cupschicken broth
½ teaspooncumin
·salt
·black pepper

Method

01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides.
02
Sear chicken 6–7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
03
Add remaining 1 tablespoon oil to the same skillet. Add cherry tomatoes and cook 3–4 minutes, shaking occasionally, until they blister and begin to burst. Stir in cumin.
04
Pour in 2 cups chicken broth, scraping up any browned bits. Bring to a boil, then stir in couscous. Remove from heat, cover, and let sit 5 minutes.
05
In a small bowl, whisk harissa paste with the juice of 1 lemon and 2 tablespoons warm water to loosen it.
06
Fluff couscous with a fork and divide among plates. Slice chicken and arrange on top. Drizzle harissa-lemon sauce over everything and serve immediately.

Spice Tips

Harissa is bold on its own, but you can amplify heat with a pinch of cayenne or red pepper flakes stirred into the sauce. For brightness, add fresh mint or parsley as garnish. A dollop of plain yogurt alongside cools the spice beautifully.

Harissa heat varies by brand—start with 2 tablespoons if you prefer gentler spice, or use 4 for serious kick. Leftovers reheat well; store in an airtight container for up to 3 days.