Options:

Include nutrition information?

Sauteed Chicken with Harissa and Couscous

Created by ForeverMama on August 20, 2025

2 tablespoons harissa, or more to taste
1/2 cup plus 2 tablespoons extra-virgin olive oil
8 ounces zucchini, washed, trimmed, and cut into 1/4-inch thick slices
1 cup chickpeas, cooked (or canned, rinsed)
1 large tomato, peeled, seeded, and diced (about 1 cup; use drained canned tomatoes if you wish)
1/2 cup shredded mint

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.