Harissa Chicken Couscous
Ingredients
The chicken and couscous
-
2
pieces
bone-in chicken thighs
-
2
pieces
bone-in chicken drumsticks
-
2
teaspoons
olive oil
-
½
small
eggplant, sliced
-
1
piece
shallot, peeled and minced
-
3
cloves
garlic, peeled and minced
-
1
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
3
tablespoons
harissa
-
2
cups
couscous
-
1½
teaspoons
kosher salt
-
3
cups
water or chicken broth
Garnishes
-
1
piece
lemon, sliced in half and grilled
-
2
tablespoons
yogurt
-
2
tablespoons
pomegranate seeds
-
2
tablespoons
minced Italian parsley
Instructions
- Season chicken with salt and pepper, then pan-sear in olive oil until golden brown on both sides.
- Remove chicken and cook eggplant in the same skillet for a few minutes.
- Sauté shallot, garlic, spices, and salt in the skillet until shallot is translucent, then add harissa and water.
- Stir in couscous until coated with the spice mixture.
- Nestle chicken and eggplant into the couscous, add water or broth, and simmer until couscous is tender.
- Prepare garnishes by grilling lemon, mixing yogurt with lemon juice and water, and chopping parsley.
- Serve the dish with grilled lemon, yogurt, pomegranate seeds, and parsley.
Nutrition Facts (estimated)
Servings
4 servings
Calories
628
Total fat
19g
Total carbohydrates
80g
Total protein
33g
Sodium
1790mg
Cholesterol
110mg
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