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Harissa-Honey Chicken & Couscous Bowls with Roasted Tomatoes and Kale

Sweet and spicy harissa chicken served over fluffed couscous with roasted cherry tomatoes, kale and a garlicky-tangy harissa vinaigrette.

Difficulty: Easy
Time: 30-35 min
Calories: 658 Fat: 8g Carbs: 44g Protein: 14g

Harissa is a versatile North African condiment that brings layers of flavor and zip to all kinds of dishes. Made from ground chile peppers, garlic, and spices, it’s perfect to add a swirl of heat to marinades, vinaigrettes, dips, other condiments, even soups! This is one cheffy trick you’ll want to add to your everyday arsenal.

Ingredients
Honey
Harissa paste
Rice Vinegar
Moroccan couscous
Cherry Tomatoes
Garlic
Parsley
Shallot
Kale
Chicken breasts

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Roast To cook food with dry heat in an oven or over a fire.
Char To cook over high heat until the natural sugars in food blackens.

What you need

Lined baking sheet (foil/silpat)

Medium pot with lid

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 350ºF. Wash and dry all produce. Cut cherry tomatoes in half. Mince or grate garlic. Remove parsley leaves from stem and discard; then, mince. Rough chop kale into 1" pieces. Peel, then thinly slice shallot. Remove chicken breasts from package; rinse and pat dry.

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Step 2: COOK COUSCOUS

Place 1 tsp. oil in medium pan, add couscous and toast for 2-3 min; stir occasionally to prevent burning. Add 1¼ cups water and a pinch of salt and pepper. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While couscous is cooking, begin cooking the chicken (Step #3).

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Step 3: BAKE CHICKEN

Cut chicken breasts into 1" cubes. Place in foil-lined baking sheet and add half of the honey, half of the harissa and a pinch of salt and pepper. Toss until incorporated and bake for 15-20 min until fully cooked. USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 4: ROAST TOMATOES

Remove chicken pan from oven, add tomatoes and a pinch of salt and pepper. Return and bake 10 min until softened; then, turn the oven to broil and cook another 2-3 min until browned and lightly charred.

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Step 5: MAKE VINAIGRETTE

Combine vinegar, remaining honey, harissa, garlic, parsley, 4 Tbsp. oil and a pinch of salt and pepper in a medium bowl. Mix until incorporated and set 1 Tbsp. of vinaigrette aside to drizzle on top. Add kale to medium bowl with vinaigrette and mix until incorporated.

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Step 6: PLATE YOUR DISH

Divide couscous between two bowls. Top with kale, roasted cherry tomatoes and chicken. Drizzle remaining vinaigrette on top. Enjoy!