HOW TO STORE LEFTOVERS?

BAKED HARISSA CHICKEN (WITH COUSCOUS!)

Description

Baked Harissa Chicken (with couscous!) is savory, sweet, smoky, and just the right amount of spice. Dizzle over the creamy homemade yogurt dressing and fresh herbs. Baked harrissa chicken served on a couscous salad that's perfect for a mid-week meal or serving to friends.

Ingredients

Scale

FOR THE HARISSA CHICKEN

3 tablespoons harissa paste (I used store-bought,

150g natural yogurt

4 chicken breasts, boneless and skinless

1/4 salt

1/4 teaspoon ground pepper

FOR THE COUSCOUS SALAD

200g couscous

350ml hot chicken stock

50g sliced dried apricots

50g sultanas

410g can of chickpeas, drained and rinsed

2 carrots, peeled and grated

1/2 cup fresh parsley, chopped

1/2 cup fresh mint, chopped

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Instructions

1. Marinate the Chicken

Preheat your oven to 180°C (350°F). In a bowl, mix the harissa paste and natural yogurt together. Place ¾ of the yogurt mixture into an ovenproof dish. Add the chicken breasts, season with salt and pepper, and toss to coat. Let marinate for 15 minutes (or longer if you have time).

2. Bake It

Transfer the dish to the oven and bake for 20–25 minutes, or until the chicken is cooked through and slightly charred on top.

3. Make the Couscous Salad

In a large bowl, add the couscous, apricots, and sultanas. Pour over the hot chicken stock, cover the bowl, and let sit for 5 minutes. Fluff with a fork, then season well with salt and pepper. Stir in the chickpeas, grated carrots, parsley, and mint.

4. Assemble the Salad

Slice the harissa chicken and place it on top of the couscous salad. Drizzle with the remaining yogurt dressing. Garnish with extra herbs or a lemon wedge if you're feeling fancy.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat gently in the microwave or a pan until warmed through. Add a splash of water or stock if it seems dry.

✅ 1. Marinate Longer for More Flavor

If you have time, marinate the chicken for up to 2 hours (or overnight) to really let the harissa and yogurt soak in.

✅ 2. Fluff Couscous with a Fork

After steaming, fluff the couscous gently with a fork to keep it light and fluffy, not clumpy.

✅ 3. Balance the Heat

If your harissa is very spicy, mix the leftover yogurt with a squeeze of lemon juice or honey to cool things down when serving.

Method: Baking
Cuisine: Mediterranean