Harissa Lemon Chicken Couscous Bowls

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 3 Tbsp harissa paste
• 1 tsp lemon zest
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 1 tsp ground cumin
• 1 1/4 tsp kosher salt
• 1 1/2 cups pearl (Israeli) couscous
• 2 cups chicken broth
• 1 English cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta
• 1/4 cup sliced toasted almonds
• 1/2 cup plain Greek yogurt

Instructions

1. 1In a bowl, whisk harissa, lemon zest, lemon juice, olive oil, cumin, and salt. Add chicken thighs and coat thoroughly; marinate at least 15 minutes (or up to overnight in the fridge).
2. 2Heat a large skillet over medium-high heat. Add remaining olive oil, then cook chicken 5–6 minutes per side until well browned and internal temperature hits 175°F for tender thighs. Rest 5 minutes, then slice against the grain.
3. 3Meanwhile, toast pearl couscous in a dry medium saucepan over medium heat 2–3 minutes until fragrant and a few grains turn golden.
4. 4Add chicken broth and remaining salt; bring to a boil, cover, reduce heat to low, and simmer 10–12 minutes until liquid is absorbed and couscous is tender with a slight chew. Fluff with a fork and drizzle with remaining lemon juice.
5. 5Dice cucumber and halve tomatoes. Toss with parsley, mint, and salt for a quick herb salad.
6. 6Stir remaining harissa into the Greek yogurt with a splash of water until swirlable for a spicy drizzle.
7. 7Divide couscous among 4 bowls. Top with sliced harissa chicken, cucumber-tomato herb mix, crumbled feta, and toasted almonds.
8. 8Finish each bowl with a generous spoon of harissa yogurt. Serve warm or at room temperature; packs well for next-day lunch if components are stored separately.