Harissa chicken and couscous
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Harissa chicken and couscous
This chicken recipe has a delicious harissa glaze, served with chickpea and broccoli couscous for extra fibre and protein
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
497Kcal
Fat
16gr
Saturates
4gr
Carbs
51gr
Sugars
10gr
Fibre
6gr
Protein
35gr
Salt
0.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp harissa paste
- 1 tbsp clear honey
- zest of ½ lemon plus 3 tbsp juice
- 4 large skin-on, bone-in chicken thighs, trimmed of excess skin
- 1 tbsp olive oil
- 2 red onions, sliced
- 450ml chicken stock (made using ½ stock pot or cube)
- 1 head broccoli, cut into bite-size florets
- 200g dried couscous
- 1 x 400g tin chickpeas, rinsed and drained
Step by step
- Preheat the grill to high. In a small bowl, mix together the harissa, honey and lemon zest. Lightly slash the skins of the chicken thighs, season and place on a foil-lined baking tray. Brush all over with the harissa glaze and finish by placing skin-side down. Set aside for 10 minutes then cook under the grill for 10-12 minutes, turning and basting halfway, until charred and cooked through, with crispy skin.
- Meanwhile, heat the oil in a large saucepan and cook the onions over a medium heat for 6-8 minutes until softened. Pour in the stock, add the broccoli, cover and cook for 2-3 minutes. Stir in the couscous, remove from the heat, re-cover and leave to stand for 5 minutes until the couscous has absorbed the stock.
- Fluff up the couscous with a fork and stir in the chickpeas, lemon juice and seasoning to taste. Divide between four shallow bowls, top with the chicken and spoon over any juices from the tray.
