Harissa Chicken Recipe with Couscous

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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

• 1 tbs 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 / 400F / Gas Mark 6

• 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.

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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.

Browse all our meat recipes here

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.

Yield: Serves 4

Harissa Chicken Recipe with Couscous

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Delicious, nutritious chicken couscous bowl that's so easy to make.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

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

1. Heat the oven to 200C.
2. 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.
3. 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.
4. Cook the couscous as per the packet instructions. Then toss in the vegetables and chopped herbs and divide between the serving bowls.
5. Mix up the yogurt and coriander dressing by adding the yogurt, lemon zest and chopped coriander to a small bowl and mixing to combine.
6. Top with the sliced cooked chicken breast and add a spoonful of lemon and coriander yogurt dressing.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount 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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