The sequence is what makes this dish work: the chicken browns first and comes out of the pan, the couscous toasts in the same pan and absorbs a broth built from white wine, water, and harissa, and then the chicken goes back in with the orange segments to finish everything together. The orange is not decorative, its juice and sweetness pull against the heat of the harissa and keep the whole dish in balance.
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.
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Key Ingredients 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, or even a green 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.