Harissa chicken with couscous
Smoky, spicy honey-harissa chicken with fluffy lemon couscous and chickpeas, cooled down with a spoonful of garlicky yogurt.
- 30 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $2.76 a serving
- 620 calories
- Good the next day
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1¼ lb chicken breasts, cut into 1½-inch pieces
- 2 tbsp harissa
- 1 tbsp honey
- 1 tbsp butter
- 1¼ cups couscous
- 1 can chickpeas, drained and rinsed
- 1 lemon, zested and juiced
- ½ cup plain Greek yogurt
- 2 tbsp fresh mint, chopped (optional)
From your pantry
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- 1¼ cups water
Each serving has about 620 calories, 49 g protein, 67 g carbs and 17 g fat, and costs about $2.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No honey? Maple syrup works.
- No butter? Ghee works.
- No lemons? Limes work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
Steps
Tap an underlined word for a quick explanation.
the chicken with the harissa, honey, 1 tablespoon of oil and ½ teaspoon of salt, and wash your hands and board.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Harissa brands vary in heat. Start with 1 tablespoon if yours is fiery.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the rest of the oil in a large over medium-high and cook the chicken 6 to 7 minutes, turning, until in spots and the biggest piece reads 165°F.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Medium-high heatTimer: 6 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Meanwhile, bring the water, butter and ¼ teaspoon of salt in a over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
in the couscous and chickpeas, cover, take it off the heat, and leave 5 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 5 min
Fluff the couscous with a fork and in the lemon and half the juice.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
the yogurt with the rest of the lemon juice and salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Serve the chicken over the couscous with a spoonful of yogurt and the mint scattered over.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
