Harissa Chicken with Pearl Couscous and Roasted Chickpeas
Ingredients
- 1½ poundschicken breast
- 1½ cupspearl couscous
- 2½ cupschicken broth
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1 can (15 ounces)canned chickpeas (drained and rinsed)
- 1lemon
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupfresh parsley
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Drain and rinse 1 can chickpeas.
- 04
Chop 1/4 cup fresh parsley.
- 05
Cut 1 lemon in half.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides. Sear for 5–6 minutes per side until golden brown. Transfer to a plate.
- 02
In the same pan, add the remaining 1 tablespoon olive oil. Add the diced onion and cook for 2 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the harissa paste and cook for 1 minute.
- 03
Add the pearl couscous to the pan and stir for 1–2 minutes until lightly toasted. Pour in the chicken broth and bring to a simmer. Nestle the seared chicken breasts into the couscous, then scatter the drained chickpeas around them.
- 04
Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the couscous is tender, the broth is absorbed, and the chicken reaches an internal temperature of 165°F.
- 05
Remove from heat. Squeeze the lemon juice over the pan and stir in the chopped parsley. Season with salt and pepper to taste. Serve directly from the skillet.
Spice Tips
Harissa varies in heat—start with 2 tablespoons and taste the broth before serving, adding more paste in 1/2-teaspoon increments if you want more kick. For smoother flavor without heat, swap harissa for 2 tablespoons tomato paste plus 1/2 teaspoon cumin. A pinch of smoked paprika adds depth.