Recipe

Moroccan Chicken With Grilled Vegetables And Couscous Recipe

	Unswissmiss / All my dishes 2 years, 6 months 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. Prep:15m Cook:30m Servings:8	Unswissmiss
	chicken quick easy cheap colorful

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Ingredients

for Moroccan chicken:

3 Tbsp. harissa, plus additional for serving

2 Tbsp. olive oil

2 Tbsp. lemon juice

3 lbs. chicken parts

for the couscous:

2 C. chicken broth

1 1/2 C. couscous

for the grilled vegetables:

3 zucchini

2 medium eggplants

olive oil

salt

Directions

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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Comments

jaeleepoms 2 years, 6 months ago said:
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!

dynie 1 year, 4 months ago 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.