Honey Harissa Chicken Couscous
Honey Harissa Chicken Couscous
3
25 minutes
30 minutes
H-E-B couscous topped with Honey Harissa Chicken, sour cream, and a Mediterranean inspired salad of corn, tomatoes, cucumbers, and red onions.
Suggested Harissa Flavor: Spicy
Ingredients
H-E-B Couscous, 1 Box
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Chicken thighs, Boneless & Skinless, 1 lb
Zwïta Harissa Paste, 3 tbsp
Honey, 1-2 tbsp
Extra Virgin Olive Oil, 2 tbsp
Kosher salt, ½ tsp
Black pepper, ¼ tsp
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Canned Corn, 1 cup
Cherry Tomatoes, 1 cup, sliced in half
Baby Cucumbers, 1 cup, sliced in half
Medium Red Onion, ¼ cup, thinly diced
Chopped Parsley, 1 tbsp
Extra Virgin Olive Oil, 1 tbsp
Lemon juice, ½ tbsp
Sea salt, 1 tsp
Black pepper, ½ tsp
Directions
1. Cook the H-E-B couscous according to the package’s instructions. After fluffing the couscous, allow to cool to room temperature, about 15 min at least.
2. Dice the chicken thighs into 1.5 inch pieces and add into a large bowl. Add the salt, black pepper, and extra virgin olive oil. Mix well and set aside to marinate for at least 15 minutes.
3. In the meantime, prepare the salad by combining the corn, sliced cherry tomatoes, baby cucumbers, red onions, chopped parsley, extra virgin olive oil, lemon juice, salt, and black pepper.
4. In a preheated pan on medium-high heat, add the marinated chicken thigh pieces and cook until nicely browned on all sides. After about 10 to 15 minutes of searing the chicken pieces on high heat, add the harissa paste and honey and immediately turn the heat off. Stir everything together for a few minutes so that the honey and harissa mix well and homogeneously coat the chicken.
5. Assemble the bowl: Start with the couscous at the bottom then add the chicken on top in one section, the salad in another, and the sour cream in the center. Garnish with parsley and enjoy!
