Creamy Harissa Chicken with Herby Couscous
Spicy, creamy, and full of flavour – this harissa chicken served with herby couscous is a quick and comforting dinner with a fresh twist.
Ingredients
For the chicken:
- 2 skinless chicken breasts or thighs
- 1½ tbsp rose or regular harissa paste
- 100 ml double cream
- 1 garlic clove minced
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and black pepper to taste
For the herby couscous:
- 120 g couscous
- 200 ml boiling water or hot chicken stock
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint optional
- Salt to taste
To serve:
- Extra herbs for garnish
- Lemon wedges
Instructions
- Rub the chicken with harissa paste, garlic, smoked paprika, salt, and a little olive oil in a mixing bowl like this one. Let it marinate for 10–15 minutes if you’ve got time.
- Heat a non-stick frying pan such as this one over medium heat and cook the chicken for 5–6 minutes on each side until golden and cooked through. Lower the heat and stir in the cream, simmering gently for 2–3 minutes until the sauce is smooth and slightly thickened.
- Meanwhile, place the couscous in a mixing bowl and pour over boiling water or hot stock using a measuring jug like this. Cover with a plate or foil and leave for 5 minutes. Once absorbed, fluff with a fork and stir through olive oil, lemon zest and juice (use a zester like this one), chopped herbs, and a pinch of salt.
- Spoon the herby couscous onto plates, top with the creamy harissa chicken, and drizzle over any remaining sauce. Garnish with more herbs and a squeeze of lemon.