Harissa Chicken with Cilantro-Lime Couscous
Ingredients
- 1½ poundchicken breast
- 2 tablespoonharissa paste
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 1½ cupcouscous
- 2 cupchicken broth
- 2lime
- ·cilantro
- 1 cupcherry tomatoes
- ½red onion
Prep
- 01
Juice 2 limes.
- 02
Chop a large handful of cilantro.
- 03
Halve 1 cup cherry tomatoes.
- 04
Thinly slice 1/2 red onion.
Method
- 01
Mix 2 tablespoons harissa paste with 2 tablespoons olive oil, then rub evenly over 1 1/2 pounds chicken breast. Season with salt and pepper. Let sit for 5 minutes.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook 6-7 minutes per side, until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
- 03
In a medium saucepan, bring 2 cups chicken broth to a boil. Stir in 1 1/2 cups couscous and 1/4 teaspoon salt. Cover, remove from heat, and let sit 5 minutes until the liquid is absorbed. Fluff with a fork.
- 04
Stir the juice of 2 limes into the couscous along with a large handful of chopped cilantro.
- 05
Slice the rested chicken and serve over the cilantro-lime couscous, topped with halved cherry tomatoes and thin sliced red onion.
Spice Tips
Harissa brings savory warmth; the recipe as written is mild-to-medium. For less heat, reduce harissa to 1 tablespoon or stir it into yogurt before spreading. For more kick, add a pinch of cayenne pepper to the harissa rub. A drizzle of hot sauce over the finished bowl also works well.
Harissa paste is widely available in supermarket spice or international sections. For a milder dish, use 1 tablespoon harissa mixed with 1 tablespoon yogurt or sour cream. Leftovers keep 3 days refrigerated.