Serve alongside a simple cucumber and tomato salad dressed with lemon juice and olive oil for a refreshing contrast. For drinks, a chilled glass of dry Riesling or Sauvignon Blanc pairs beautifully with the spice and citrus notes. Prefer a non-alcoholic drink and stay in the North African mood? Try a mint tea or a citrus-infused sparkling water to complement the dish’s bright flavors.
Key Ingredient in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast – chicken thighs or wings are also possible, but will alter the cooking time.
- Harissa – I used the mild Harissa, but there is also a spicy version.
- Onion
- Pearl couscous – use the more traditional couscous instead
- Coriander
- Ginger
- White wine
- Oranges – see this post to learn how to section/segment oranges.
- Parsley
How to Make Chicken & Couscous with Harissa
Step 1 – Cut the chicken breast in bite-size pieces and season with harissa, salt & pepper. Cover and keep in the fridge for at least 30 minutes, allowing the flavors of the harissa to marinate the chicken.
Heat oil and butter in a skillet and brown the chicken on all sides in a few minutes. Remove from skillet and keep warm.
Step 2 – Add more butter and oil to the skillet and saute the onion until translucent. The left-over brown bits of the chicken will be loosen later.
Step 3 – Add the couscous, garlic paste, coriander and ginger powder and toast for a few minutes.
Step 4 – Add white wine and loosen the brown bits off the bottom. Allow the wine to evaporate.
Step 5 – Add harissa and water and cook until the couscous is not yet al dente.
Add the chicken and cook another 3-4 minutes.
Step 6 – Add the orange sections and warm in the dish.
- Taste the dish and season if necessary. Sprinkle with parsley and enjoy !
Other Couscous Recipes to Try
Chicken & Couscous with Harissa
Pin Recipe FacebookIngredients
- 8 ounces chicken breast , cut in bite-size pieces
- 2 1/2 tablespoons Harissa
- salt & pepper
- 1 tablespoons butter
- 1 tablespoons olive oil
- 1/4 onion, chopped
- 1 teaspoon garlic paste
- 1/2 teaspoon coriander
- 1/2 teaspoon ginger powder
- 1/4 cup white wine
- 2 oranges, cut in sections/segments
- 2 tablespoons parsley, finely chopped
Instructions
- Season the chicken pieces with 1/2 tablespoon of harissa, salt & pepper. Cover and keep in the fridge for at least 30 minutes, allowing the flavors of the harissa to marinate the chicken.
- Heat 1/2 tablespoon olive oil and 1/2 tablespoon butter in a skillet and brown the chicken on all sides in a few minutes. Remove from skillet and keep warm.
- Add remaining butter and oil to the skillet and saute the onion until translucent. (NOTE 1)
- Add the couscous, garlic paste, coriander and ginger powder and toast for a few minutes.
- Add white wine and loosen the brown bits off the bottom. Allow the wine to evaporate.
- Add 2 tablespoons of harissa and 1 1/4 cup of water and cook until the couscous is just short of al dente.
- Add the chicken and cook another 3-4 minutes.
- Add the orange segments/sections and warm in the dish.
- Taste the dish and season if necessary. Sprinkle with parsley and enjoy !
Notes
- The left-over brown bits of cooking the chicken will be loosened later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.