How to make it

  • 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.

Reviews & Comments 2

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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?

    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
    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.
    Was this review helpful? Yes Flag
  • jaeleepoms 11 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!
    Was this review helpful? Yes Flag

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