Moroccan Chicken With Grilled Vegetables And Couscous Recipe

Moroccan Chicken with Grilled Vegetables and Couscous

From unswissmiss 18 years ago

This is a quick and healthy dish to throw together after a long day at work. Prepare the chicken the night before, and the rest is easy.

Prepare chicken:
Stir together harissa, olive oil, and lemon juice.
Rub mixture over chicken.
Cover and marinate, preferably overnight.
Bake at 375 F for 30 minutes, or until juices run clear and skin is crispy.
Prepare the vegetables:
Slice vegetables on the diagonal, 1/4 inch thick.
Toss with liberal quantities of olive oil and salt.
Grill on grill pan or Foreman grill, turning after nice, dark score marks appear.
Prepare the couscous:
In a lidded pot, bring broth to a boil.
Turn off heat, pour in couscous, and let sit 15 minutes.
Uncover and fluff with a fork.
Assemble:
Serve chicken and grilled vegetables mounded over couscous. Pass extra harissa alongside.

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" It was excellent "
dynie ate it and said...
This sounds delicious. I'm planning on trying it.

I found this recipe for harissa. Do you think this is a good one?

Ingredients:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
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jaeleepoms 18 years ago
This indeed looks very healthy and a perfect summer meal. Do the leftovers keep well? I'm thinking this would be a nice dish to have for a couple of lunches for myself - something healthy that give me my protein and veggies, nutritionally balanced meal my trainer would be quite pleased with!
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unswissmiss Basel, CH

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Reviewed by 2 people