Harissa Chicken with Pomegranate Couscous
Ingredients
- 1½ poundschicken breast
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1lemon
- 4 clovegarlic
- 1½ cupcouscous
- 2¼ cupchicken broth
- 2 tablespoonpomegranate molasses
- ½ cuppomegranate seeds
- ¼ cupfresh cilantro
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half; juice one half and cut the other into wedges for serving.
Method
- 01
Combine 3 tablespoons harissa paste, 2 tablespoons olive oil, juice of half the lemon, and a pinch of salt in a bowl. Coat chicken breasts on both sides and let sit for 5 minutes.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
- 03
In the same skillet, add minced garlic and cook 30 seconds until fragrant. Pour in 2¼ cups chicken broth and bring to a boil, scraping up browned bits.
- 04
Stir in 1½ cups couscous and 2 tablespoons pomegranate molasses. Remove from heat, cover, and let sit 5 minutes until liquid is absorbed.
- 05
Fluff couscous with a fork and stir in pomegranate seeds. Slice chicken and serve over couscous with fresh cilantro and lemon wedges.
Spice Tips
For extra punch, stir ½ teaspoon cayenne into the harissa marinade. If you want smoky heat instead, replace 1 tablespoon harissa with smoked paprika. Warm spice lovers can add a pinch of ground cumin or coriander to the couscous liquid.
Pomegranate molasses adds tang and depth; if unavailable, substitute 2 tablespoons pomegranate juice mixed with 1 teaspoon balsamic vinegar. Harissa varies in heat — use less if you prefer mild.