Harissa-Spiced Chicken Thighs Over Roasted Vegetable Couscous

Experience a burst of flavors with these harissa-spiced chicken thighs, perfectly grilled to achieve a crispy exterior and juicy interior. The harissa adds a delightful heat, complemented by the earthy notes of the roasted vegetable couscous, making this dish a satisfying and colorful meal.

Roasting the vegetables enhances their natural sweetness and provides a beautiful contrast to the spices in the chicken. This combination not only pleases the palate but also creates an appealing plate that is sure to impress family and friends!

Harissa-Spiced Chicken Thighs Over Roasted Vegetable Couscous

Serves: 4 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 480 calories 25g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 chicken thighs, skin-on
• 2 tablespoons harissa
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup couscous
• 2 cups vegetable broth
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix harissa, olive oil, paprika, salt, and pepper. Rub this mixture all over the chicken thighs.
3. Arrange the chicken thighs on a baking sheet and roast in the oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
4. While the chicken is roasting, prepare the vegetables. Toss diced bell peppers, zucchini, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread on a separate baking sheet.
5. Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
6. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
7. Once the chicken and vegetables are done, layer the couscous on a serving plate, top with roasted vegetables, and place the harissa chicken thighs on top. Garnish with fresh parsley before serving.

Notes

For added richness, consider drizzling with a yogurt sauce or tahini dressing before serving.

For a milder version, reduce the amount of harissa used or substitute it with a mild chili paste. You can also switch the vegetables based on what you have on hand; zucchini or asparagus would make excellent alternatives.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the chicken’s crispiness or microwave for a quick meal.