A super succulent harissa chicken recipe served with deliciously healthy roast vegetable couscous. For an easy summer dinner idea.
I love to make harissa chicken couscous bowls for dinner. In fact I’m totally on board with the whole dinner bowl idea in general.
I love to just take a bowl and fill it with delicious flavours, vibrant colours and healthy food. Couscous bowl are definitely my go-to way of eating during the summer months.
Our harissa chicken couscous recipe is just a bowlful of deliciousness.
A bed of couscous tossed with roast vegetables and roughly chopped herbs. Served topped with oven baked Harissa chicken and a delicious lemon and coriander yogurt dressing.
Simple food that tastes amazing.
Harissa Chicken Recipe Ingredients
- 4 skinless chicken breasts
- 4-6 tsp of harissa paste
- Splash of olive oil
- 400g baby courgettes – sliced into bitesize pieces
- 2 red bell peppers – sliced into bitesize pieces
- 2 small red onions – sliced into bitesize pieces
- 200g dried couscous
- handful of chopped mixed herbs – Basil, Coriander and Flat Leaf Parsley
- lemon zest
- small handful of coriander – chopped
- 4 tbs low fat yogurt
Harissa Chicken Recipe
- Heat the oven to 200C.
- Lay a sheet of tin foil on a baking sheet, just wipe with a light coat of olive oil.
- Lay on the chicken breasts and spread the harissa paste over the top of them. Add a sheet of tin foil on the top and scrunch up the edges to form a bag. Bake in the oven for around 30 minutes until the chicken is thoroughly cooked.
- Add the chopped vegetables to a roasting tin and toss in just a splash of olive oil, season with salt and pepper. Roast in the oven for around 20 minutes – remove when cooked and set aside.
- Cook the couscous as per the packet instructions. Then toss in the vegetables and chopped herbs and divide between the serving bowls
- Mix up the yogurt and coriander dressing by adding the yogurt, lemon zest and chopped coriander to a small bowl and mixing to combine.
- Top with the sliced cooked chicken breast and add a spoonful of lemon and coriander yogurt dressing.
Make our couscous bowls your way
- Use salmon or cod instead of chicken (reduce cooking times accordingly)
- Add extra protein and fibre and throw in a can of chickpeas.
- Fancy some heat, add some freshly chopped chillies.
- Don’t fancy couscous, then opt for rice or quinoa.
More healthy dinner recipes to cook
- Roast squash and feta couscous – delicious simple meat free dinner, flavoured couscous tossed with roast vegetables and feta cheese. Easy and delicious.
- Smoky chicken with vegetable quinoa – super tasty succulent chicken with roast vegetable quinoa and tasty yogurt dressing.
- Slow cooker shawarma chicken – the perfect summer slow cooker dinner recipe – shredded flavourful chicken served with salad and flatbreads.
Harissa Chicken Recipe with Couscous
Delicious, nutritious chicken couscous bowl that's so easy to make.
Ingredients
- 4 skinless chicken breasts
- 4-6 tsp harissa paste
- 1 tbs olive oil
- 400g baby courgettes - sliced into bitesized pieces
- 2 red bell peppers - cut into bitesized pieces
- 2 small red onions - cut into bitesized pieces
- 200g dried couscous
- Handful of chopped mixed herbs - basil, coriander, flat leaf parsley
- zest of a lemon
- handful of chopped coriander
- 4 tbs low fat yogurt
Instructions
- Heat the oven to 200C.
- Lay a sheet of tin foil on a baking sheet, just wipe with a light coat of olive oil. Lay on the chicken breasts and spread the Harissa paste over the top of them. Add a sheet of tin foil on the top and scrunch up the edges to form a bag. Bake in the oven for around 30 minutes until the chicken is thoroughly cooked.
- Add the chopped vegetables to a roasting tin and toss in just a splash of olive oil, season with salt and pepper. Roast in the oven for around 20 minutes - remove when cooked and set aside.
- Cook the couscous as per the packet instructions. Then toss in the vegetables and chopped herbs and divide between the serving bowls.
- Mix up the yogurt and coriander dressing by adding the yogurt, lemon zest and chopped coriander to a small bowl and mixing to combine.
- Top with the sliced cooked chicken breast and add a spoonful of lemon and coriander yogurt dressing.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 510Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 103mgSodium: 583mgCarbohydrates: 46gFiber: 15gSugar: 9gProtein: 47g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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