Grilled Harissa Chicken Breasts with Herbed Couscous

I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Harissa Chicken:

2 pounds boneless, skinless chicken breasts

2 cloves garlic, minced or grated on a rasp grater

1 tablespoon paprika

1 1/2 teaspoons onion powder

1 1/2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

One 10-ounce jar mild or spicy harissa

Herbed Couscous, recipe follows

Herbed Couscous:

1 tablespoon butter

1/4 onion, finely diced

1 to 2 cloves garlic, crushed

1 cup couscous

2 cups chicken stock

2 tablespoons cilantro or parsley, chopped

Kosher salt and freshly ground black pepper

Directions

  1. Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
  2. Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
  3. When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
  4. Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
  5. Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
  6. Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.

Herbed Couscous:

  1. Heat the butter in a lidded medium saucepan over medium-high heat.
  2. Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
  3. Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
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