Sauteed Chicken with Harissa and Couscous
Recipe: #45030
August 20, 2025
Categories: Chicken, Middle Eastern, One-Pot Meal, Heart Healthy, High Protein, Zucchini, Spices, Boneless Pieces, more
"This is a solid one pot meal which incorporates a tasty combination of most interesting ingredients."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (352.4 g)
- Calories 735.6
- Total Fat - 33.7 g
- Saturated Fat - 5.6 g
- Cholesterol - 131.7 mg
- Sodium - 115.6 mg
- Total Carbohydrate - 58.9 g
- Dietary Fiber - 6.9 g
- Sugars - 12.6 g
- Protein - 48.7 g
- Calcium - 86.7 mg
- Iron - 4.3 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Toss the chicken with the cumin, cardamom, and salt and pepper to taste and let sit while you prepare the couscous.
Step 2
Bring 1 1/2 cups of the stock to a boil. Combine the couscous, raisins, 1 tablespoon of the harissa, the 1/3 cup olive oil, and the salt and pepper to taste in a bowl. Pour the boiling stock over the couscous, stir, and seal the top of the bowl with plastic wrap. Set aside for at least 15 minutes.
Step 3
Meanwhile, put the remaining 2 tablespoons oil in a large skillet and turn the heat to high. A minute later, add the chicken and cook until it begins to brown, about 2 minutes. Add the zucchini and toss, still over high heat, until it begins to brown, 2 - 3 minutes. Stir in the chickpeas and the remaining 1 tablespoon harissa and 1/2 cup stock, along with the tomato. Bring to a boil, turn the heat to low, and simmer for 2 minutes; the mixture should be brothy. Taste and add more salt, pepper, and/or harissa to taste.
Step 4
Serve on top of the couscous, garnished with the mint.
Tips
No special items needed.
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