Quick Harissa Chicken and Couscous

This quick harissa chicken and couscous is the ultimate weeknight winner. Imagine succulent, spicy yoghurt-marinated chicken with zesty lemon couscous, a fresh herby drizzle and a dollop of creamy harissa dip. The perfect fuss-free supper or balanced working-from-home lunch…

This quick harissa chicken and couscous is just the recipe when you are tired, hungry and just want something filling, delicious and quick. It’s easy to prep and the separate components keep well too, so it’s ideal if you are making for a busy household that may all be eating at different times after work or after school. 

Sometimes I like to cook chicken thighs in the oven, roasting them slowly and this does take a little longer. For this quick harissa chicken, I fry it in a pan so that the cooking time is much faster. First, you slice skinless, boneless chicken thighs into strips (this helps them cook faster) and coat in a flavour-packed harissa-yoghurt marinade (anyone who has tried my harissa chicken with labneh and roasted red peppers will know just what a winning combo harissa and chicken is). Then you set that aside while you prep the couscous before cooking off the chicken in a hot pan. That really is all there is to it on the chicken front.

Then there's the delicious herby, zesty couscous. It takes seconds to prep. Then all you have to do is cook off some veggies, add some fragrant spices and stir through the fluffed up couscous with fresh herbs and zesty lemon. It really couldn’t be easier! 

Another thing I love about this quick harissa chicken and couscous is how versatile it is. You can switch up the veggies in the couscous for what you already have at home. Sometimes I use diced onions, sliced peppers (red, orange or yellow are best) and/or chopped courgettes. If you don’t fancy cooking any sliced cherry tomatoes or jars of ready-roasted peppers are ideal to stir through. Equally, you can swap the spicy harissa mayonnaise for a dollop of my creamy garlic labneh or sprinkle with salty feta (like in my lightly spiced lamb meatballs with muhammara, feta and herby couscous). For extra texture, a scattering of toasted pine nuts, flaked almonds or crispy onions is delicious.

Why you will love this recipe:

• It is quick and easy. You can have it on the table in 30 minutes!
• It is versatile - you can swap the couscous for all sorts of grains and ring the changes with the harissa yoghurt.
• It is full of flavour and texture thanks to the tender chicken, spicy harissa, creamy, cooling yoghurt, herby mint and parsley drizzle, fluffy couscous and zesty lemon.
• It can be prepped ahead - perfect for saving time on busy days.

Ingredients:

See recipe card for the exact recipe with a full list of ingredients and measurements.

Chicken thighs - opt for large chicken thighs from free-range chickens. They will be succulent and tender.

Yoghurt - go for a full-fat variety for best results. This helps tenderise the chicken. It also is the base of the delicious smoky harissa yoghurt used to top this harissa chicken and couscous. 

Harissa paste - I always have a jar of this North African spicy, smoky, garlicky chilli paste in my larder. It packs in so much flavour in the marinade and harissa yoghurt dip, but in all sorts of dishes (I love it swirled through yoghurt or mayonnaise for a quick dip).

Couscous - couscous is such a great grain for salads. It has a very mild, slightly nutty flavour which can be treated as a blank canvas. Ideal for adding all sorts of flavours.

Onion - this adds flavour to the couscous. You can use any kind of onion you like. A shallot also works well.

Leek - this brings a mild, slightly sweet, onion flavour to the couscous.

Celery - this has a mild flavour and crunchy texture that adds interest to the couscous. 

Garlic cloves - on its own, couscous can be rather bland. Adding 3 garlic cloves gives a delicious garlicky flavour that complements the harissa chicken beautifully. You can use garlic paste or granules if you don’t have fresh.

Spices - the combination of ground cumin and coriander adds an aromatic spiced flavour to the couscous. 

Lemon & Lime - the zesty citrus lemon flavour adds a refreshing zing to this harissa chicken and couscous. I use the zest and juice to avoid any food waste. You can add as much, or as little, to suit your tastes. It also helps balance out the fiery heat of the harissa. 

Fresh herbs - the combination of parsley and mint bring a refreshing, peppery flavour to this chicken and couscous dish.

Substitutions and Variations:

• Chicken: I use skinless, boneless chicken thighs for this harissa chicken and couscous as it gives the best texture and flavour. If you can only find skin-on, bone-in chicken thighs, you can remove the skin and bone yourself. Chicken breasts also work well - just remember to adjust the cooking time to ensure the chicken doesn’t dry out. Alternatively, try making it with whole salmon fillets. They would need to be pan-fried for about 4-6 minutes on each side - the timing will vary hugely depending on the thickness of your salmon. Watch closely as you don’t want them to overcook.
• Stock: Crumble in half a stock cube for extra flavour when making the couscous.
• Grains: you can swap the couscous for all sorts of grains. Bulgur wheat, quinoa and pearl barley all work well and have an even nuttier base flavour. Giant couscous is also delicious here. Just bear in mind you will need to adjust the cooking time and method accordingly.
• Harissa: I have used a classic harissa for my harissa chicken, but you can get all sorts of flavours and have fun trying out rose or apricot varieties. Alternatively, use chipotle paste. It will still taste spicy and smoky, but it will have a more Mexican flavour profile.
• Yoghurt: although it is best to stick with yoghurt in the chicken marinade, you can switch things up when it comes to the harissa yoghurt. Try swirling the harissa through sour cream or crème fraîche for a richer topping. Harissa mayonnaise is also delicious. Alternatively, skip the harissa and top with raita or tzatziki. You can even keep it super simple and go for a sour cream and chive dip or garlic mayonnaise.
• Fresh herbs: coriander and/or thinly sliced chives both work well here too.
• Spring onions: sprinkle the harissa chicken and couscous with thinly sliced spring onions just before serving. Crispy fried onions are also great for good texture.
• Nuts: for extra crunch, garnish with roughly chopped cashews, hazelnuts or almonds work well. Pine nuts also taste delicious but can be more expensive. Don’t be tempted to skip the toasting. It really brings out so much flavour from the nuts.
• Vegetables: Use other vegetables such as courgettes and peppers. Diced aubergines also work well. You may wish to roast them all together in the oven before stirring through the couscous (instead of pan-frying). 

Here's how to make Quick Harissa Chicken and Couscous:

Here's a step-by-step guide for what you need to do. You can find the full recipe at the bottom of the page for detailed instructions.

ONE: Slice the chicken thighs into chunky strips and place into a large mixing bowl. Add the yoghurt and harissa paste. Season with salt and freshly ground black pepper. Mix well, massaging into the chicken pieces to completely coat.

TWO: Put the couscous in a large bowl and pour over the boiling water. Cover with a chopping board or tea towel and set aside for 10-15 minutes - or until fully absorbed. Once all the liquid has been absorbed, run a fork through the grains, separating them and fluffing it up. Re-cover with a chopping board or a tea towel for 5 minutes.

THREE: add a generous glug of olive oil to a medium-sized non-stick frying pan and set over a medium heat. Add the marinated chicken strips and cook for about 12 minutes, stirring occasionally, until cooked through. 

FOUR: Add another generous glug of olive oil to a separate medium-sized non-stick frying pan and set over medium heat. Add the onion, leek and celery and cook for about 5-7 minutes, stirring occasionally, or until cooked but still crunchy. Add the garlic and cook for a further minute. 

FIVE: Remove the pan from the heat and stir in the ground cumin and coriander, followed by the zest and juice of a lemon.

SIX: Tip the vegetables into the couscous and fold through.

SEVEN: For the herby drizzle, add the freshly chopped parsley and mint to a bowl then season with salt. Add a little olive oil and stir, until it's a drizzling consistency.

EIGHT: Add a portion of couscous to each plate. Top with the harissa chicken and a dollop of harissa yoghurt, followed by the herby drizzle. Serve with wedges of lime.

Cooking Tips:

Enriching the couscous: you can add a knob of butter to the dried couscous before pouring over the boiling water for extra flavour. 

Balancing flavours: harissa is spicy usually (it does depend on which brand you buy). If you feel the dish is a bit too hot, simply drizzle with a little honey or maple syrup for sweetness. A squeeze more lemon or lime juice also helps to balance out the flavours. Or add a dollop of plain yoghurt as it will be cooling.

Make ahead: you can marinate the chicken in the yoghurt-harissa mix the night before, cover and chill in the fridge for up to 24 hours. The couscous can also be made ahead, cooled, covered and chilled in the fridge for up to 3 days. Reheat it in the microwave until piping hot or serve cold or at room temperature. 

Frequently Asked Questions

Storage & Freezing Instructions

Other recipes you may enjoy:

If you like the sound of this quick harissa chicken and couscous, you will love my lightly spiced lamb meatballs with muhammara, feta and herby couscous. Also don’t miss my harissa chicken with labneh, roasted peppers and red onion or harissa cod with cherry tomatoes.

Made this recipe and loved it?

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Quick Harissa Chicken and Couscous

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This quick harissa chicken and couscous is packed full of flavour, yet super simple to make. It is perfect for a fuss-free supper or nourishing working from home lunch…

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Chicken
• Method: Pan-frying
• Cuisine: Middle Eastern Inspired

Ingredients

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For the chicken:

• 4 skinless, boneless chicken thighs
• 4 tbsp full-fat yoghurt
• 1 tbsp harissa paste
• Salt and freshly ground black pepper

For the couscous:

• 300g dried couscous
• 300ml water
• Olive oil
• 1 small onion, finely diced
• 1 medium leek, finely chopped
• 4 sticks of celery, finely diced
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 lemon, zest and juice

For the herby drizzle:

• Small bunch of flat leaf parsley, finely chopped
• Small bunch of mint, finely chopped
• Olive oil
• Salt

For the harissa yoghurt:

• 2 tbsp full-fat yoghurt
• About 2 tsp harissa paste, to taste

 

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Instructions

1. Slice the chicken thighs into chunky strips and place into a large mixing bowl. Add the yoghurt and harissa paste. Season with salt and freshly ground black pepper. Mix well, massaging into the chicken pieces to completely coat. Set aside. Cover with cling film and chill in the fridge if making in advance.
2. Next, cook your couscous: put the couscous in a large bowl and pour over the boiling water. Cover with a chopping board or tea towel and set aside for 10-15 minutes - or until fully absorbed. Once all the liquid has been absorbed, run a fork through the grains, separating them and fluffing it up. Re-cover with a chopping board or a tea towel for 5 minutes.
3. For the chicken: add a generous glug of olive oil to a medium-sized non-stick frying pan and set over medium heat. Add the marinated chicken strips and cook for about 12 minutes, stirring occasionally, until cooked through.
4. Meanwhile, add another generous glug of olive oil to a separate medium-sized non-stick frying pan and set over medium heat. Add the onion, leek and celery and cook for about 5-7 minutes, stirring occasionally, or until cooked but still crunchy. Add the garlic and cook for a further minute.
5. Remove the pan from the heat and stir in the ground cumin and coriander, followed by the zest and juice of a lemon.
6. Tip the vegetables into the couscous and fold through.
7. For the herby drizzle, add the freshly chopped parsley and mint to a bowl then season with salt. Add a little olive oil and stir, until it's a drizzling consistency.
8. For the harissa yoghurt: in a small bowl, mix together the yoghurt and harissa, to taste.
9. To serve: add a portion of couscous to each plate. Top with the harissa chicken and a dollop of harissa yoghurt. Top with the herby drizzle. Serve with wedges of lime. Enjoy!

Notes

Scroll down for a step by step guide to help with this recipe.

To store: Leftovers can be stored in airtight containers (tupperwares) for up to 3 days in the fridge.

To reheat: You can reheat the couscous in the microwave in 30-second blasts until piping hot. Alternatively, serve cold or at room temperature. The chicken can be reheated in the microwave too and this will keep it juiciest. Otherwise, reheat in a 180c/350f oven for 10 minutes. I like to cover the dish with foil to prevent drying out.

To freeze: Leftover chicken can be frozen for up to 3 months. Let it cool and transfer to a freezer bag or to a tupperware and then place in the freezer. Defrost overnight in the fridge until fully thawed and then reheat in a 180c/350f oven for 10 minutes. I like to cover the dish with foil to prevent drying out.

Make ahead: You can marinate the chicken in the yoghurt-harissa mix the night before, cover and chill in the fridge for up to 24 hours before continuing with the recipe. The couscous can also be made ahead, left to cool completely then covered and chilled in the fridge for up to 3 days.

Spice: Harissa is spicy paste so add gradually to the harissa yoghurt if you prefer milder flavours. If you feel you have made it too spicy, you can always add a squeeze of lemon or lime juice. Alternatively, serve with plain yoghurt or sour cream. Raita or tzatziki also work well and avoid the additional harissa heat.

Serving suggestions: Harissa chicken and couscous is such a winning combination. However, you can swap the couscous for all sorts of rice, quinoa, orzo or bulgur wheat salads. Garlicky yoghurt (or even mayonnaise), tzatziki or raita are all delicious alternatives to the harissa mayo too.

Herby drizzle: You could serve with just freshly chopped mint and parsley rather than making a drizzle, if you'd rather.