Harissa Honey Chicken Couscous Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 3 tbsp harissa paste
• 1.5 tbsp honey
• 3 tbsp, divided olive oil
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1.5 cups pearl (Israeli) couscous
• 2 cups low-sodium chicken broth
• 1 English cucumber, diced
• 1.5 cups cherry tomatoes, halved
• 1/3 cup fresh mint leaves, chopped
• 1/3 cup fresh parsley, chopped
• 3/4 cup plain Greek yogurt
• 1 lemon, zested and juiced
• 1 garlic clove, grated
• 1/4 cup toasted pine nuts or sliced almonds

Instructions

1. 1Pat chicken dry and place in a bowl. Whisk harissa, honey, olive oil, salt, and pepper; pour over chicken and turn to coat. Let sit 10 minutes at room temperature.
2. 2Heat a large nonstick skillet over medium heat. Add remaining olive oil, then the chicken. Cook 6–7 minutes per side until the exterior is caramelized and an instant-read thermometer hits 165°F in the thickest part. Rest 5 minutes, then slice into strips.
3. 3Meanwhile, toast pearl couscous in a medium saucepan over medium heat with the last olive oil for 2–3 minutes, stirring, until fragrant and a few grains turn golden.
4. 4Pour in chicken broth and remaining salt; bring to a boil, then reduce heat to low, cover, and simmer 10–12 minutes until liquid is absorbed and couscous is tender with a slight chew. Fluff with a fork and let cool 5 minutes.
5. 5In a small bowl stir Greek yogurt with lemon zest, lemon juice, grated garlic, and salt to make a quick lemon yogurt sauce. Thin with a teaspoon of water if needed for drizzling.
6. 6In a large mixing bowl combine the warm couscous with diced cucumber, halved cherry tomatoes, chopped mint, and parsley. Drizzle with remaining lemon juice and toss gently so the herbs stay bright.
7. 7Divide herbed couscous among 4 bowls. Arrange sliced harissa honey chicken on top. Dollop or drizzle lemon yogurt generously over each bowl.
8. 8Finish with a scatter of toasted pine nuts or almonds and an extra pinch of fresh herbs. Serve warm or at room temperature; bowls hold well for lunchboxes if packed with sauce on the side.