Harissa Chicken and Vegetable Couscous Bowls
40aprons.com/sheet-pan-harissa-chicken-thighs-vegetables-couscous/These deliciously easy Harissa Chicken and Couscous bowls are so easy to make on a busy weeknight! Everything roasts together on a single sheet pan while you get on with preparing a box of couscous. It's really that easy to get this dinner on the table!
Recipe Makes (Approximate):
Equipment
- large mixing bowl for marinating the chicken
- large sheet pan
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons harissa paste
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 lemon (zested and juiced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 zucchini (cut into 1-inch chunks)
- 2 red bell peppers (cut into 1-inch pieces)
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- 1 box couscous (prepared per package directions)
- ¼ cup fresh parsley (chopped)
- ½ cup feta cheese (crumbled)
Instructions
- To marinate the chicken, combine the harissa paste, 2 tablespoons of the olive oil, minced garlic, lemon zest and juice, cumin, paprika, salt, and pepper. Add the chicken, coat well, and marinate at least 30 minutes or overnight.
- Preheat oven to 425°F. Toss the zucchini, bell peppers, red onion, and cherry tomatoes with the remaining tablespoon of olive oil and a pinch of salt. Spread on a large sheet pan. Nestle chicken skin-side up among the veggies.
- Roast for 35–40 minutes, until chicken skin is golden and reaches 165°F, and vegetables are caramelized at the edges.
- While the chicken roasts, prepare couscous per package directions, making sure you fluff it up with a fork before serving.
- Divide the couscous between bowls, and top each with a chicken thigh and some roasted vegetables. Finish each portion with crumbled feta and chopped parsley.
Recipe Notes
Leftovers and storage notes: You can either warm leftovers through before topping with herbs and cheese, or just enjoy them cold — just shred the chicken off of the bone before storing for easy eating. Any leftovers should be kept in the refrigerator for up to 3 days.
Adjusting the spice levels: The level of heat completely depends on the brand of harissa you use — make sure you choose a mild one if you want to control the heat. You might also want to serve these bowls with a drizzle of plain yogurt instead of the feta to help balance out the heat.
Use the right size sheet pan: Use your largest sheet pan for this recipe. You want everything to roast in a single, even layer, but if the vegetables are too squashed together they'll steam instead of roast. If you don't have a big enough pan, divide the chicken and veggies between two.
Nutrition Information (Approximate)
Calories: 464calProtein: 28gFat: 34gSaturated Fat: 9gTrans Fat: 0.1gCholesterol: 153mgSodium: 1143mgPotassium: 730mgTotal Carbs: 13gFiber: 3gSugar: 6gNet Carbs: 10gVitamin A: 2095IUVitamin C: 84mgCalcium: 112mgIron: 2mg
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