Grilled Harissa Chicken with Couscous

Grilled Harissa Chicken with Couscous

Introduction

Grilled Harissa Chicken with Couscous is a vibrant and flavorful dish that brings together North African spices with the comfort of fluffy couscous. It’s perfect for a weeknight dinner or a weekend gathering, offering a balance of heat, smokiness, and freshness. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and endlessly customizable to suit your taste preferences.

The History

Harissa, a North African chili paste, has roots in Tunisia but is widely used across Morocco, Libya, and Algeria. Traditionally made by grinding roasted red peppers with spices like cumin, coriander, and caraway, it’s a staple in North African kitchens. Couscous, on the other hand, is a North African dish made from steamed semolina wheat granules and is often served at family gatherings and celebrations. Combining grilled harissa chicken with couscous is a modern twist that highlights the rich culinary heritage of the region.

Ingredients Breakdown

This dish consists of two main components: the harissa-marinated chicken and the fluffy couscous base. The harissa marinade infuses the chicken with bold, smoky heat, while the couscous provides a neutral, slightly nutty canvas that complements the spiciness. Optional additions like roasted vegetables, herbs, and lemon dressing enhance the flavor and texture profile.

Step-by-Step Recipe

1. Marinate the Chicken: In a bowl, mix harissa paste, olive oil, garlic, cumin, smoked paprika, salt, and lemon juice. Coat chicken breasts or thighs evenly and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Couscous: Bring chicken broth or water to a boil. In a bowl, add couscous, a drizzle of olive oil, and the hot liquid. Cover and let sit for 5 minutes, then fluff with a fork.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Cook the chicken for 6–8 minutes per side, until fully cooked and charred slightly on the outside.
4. Assemble the Dish: Serve the grilled chicken over a bed of couscous. Top with fresh herbs, roasted vegetables, and a squeeze of lemon if desired.

Tips

• For deeper flavor, marinate the chicken overnight.
• If using a grill pan, brush with oil to prevent sticking.
• To fluff up couscous, use a fork instead of a spoon to avoid clumping.
• Add a dollop of Greek yogurt or tzatziki on the side to balance the heat.

Variations and Customizations

• Vegan Option: Replace chicken with grilled tofu or portobello mushrooms.
• Vegetable Additions: Stir in roasted bell peppers, zucchini, cherry tomatoes, or spinach into the couscous.
• Spice Level: Adjust the amount of harissa to suit your taste. Add a pinch of cayenne for extra heat.
• Herb Infusion: Mix chopped parsley, cilantro, or mint into the couscous for added freshness.

Health Considerations and Nutritional Value

This dish is high in protein thanks to the chicken and provides complex carbohydrates from the couscous. Harissa contains capsaicin, which may boost metabolism and aid digestion. For a lighter version, use whole wheat couscous and reduce the oil in the marinade. To make it gluten-free, substitute couscous with quinoa or cauliflower couscous.

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 2–3 tbsp harissa paste (adjust to taste)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt to taste
• 1 tbsp lemon juice
• 1 cup couscous
• 1 ½ cups chicken broth or water
• Fresh herbs (parsley, cilantro, mint), optional
• Lemon wedges, for serving

Directions

1. In a medium bowl, combine harissa paste, olive oil, minced garlic, cumin, smoked paprika, salt, and lemon juice.
2. Add chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour or overnight.
3. Bring chicken broth or water to a boil. In a large bowl, combine couscous and a drizzle of olive oil. Pour the hot liquid over the couscous, cover, and let sit for 5 minutes.
4. Fluff with a fork and mix in fresh herbs if using.
5. Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade and shake off excess.
6. Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C).
7. Let rest for 5 minutes before slicing.
8. Serve sliced chicken over couscous with lemon wedges on the side.

FAQ

Can I use store-bought harissa?
Yes, store-bought harissa is convenient and works well. Taste before adding extra salt.

How do I store leftovers?
Store chicken and couscous separately in airtight containers in the fridge for up to 3 days.

Can I make this ahead?
Absolutely! Marinate the chicken and cook the couscous a day in advance. Grill just before serving.

Is this dish spicy?
It can be! Harissa varies in heat, so adjust the amount to your liking or mix with a bit yogurt to mellow the spice.

Summary

Grilled Harissa Chicken with Couscous offers a bold and satisfying North African-inspired meal that’s easy to prepare and full of flavor. With customizable ingredients and simple steps, it’s a versatile dish perfect for any occasion.