The combo of harissa and pomegranate juice make the perfect marinade for this simple chicken dish, delicious all year round. Serve for lunch or dinner as a healthy satisfying main.
Harissa Chicken and Couscous Salad
Servings
4 Servings
Ingredients
- 4 boneless skinless, chicken breasts, cubed
- ¼ cup pomegranate juice
- 1 tablespoon Jamie Geller Harissa
- Extra-virgin olive oil
- 1 cup dried couscous
- 1 cup boiling water
- ½ teaspoon salt
- 1 cup cherry tomatoes halved
- Handful fresh mint chopped
- Handful fresh parsley chopped
- Handful fresh cilantro chopped
- Juice from 1 lemon
- Pomegranate arils
Instructions
- In a bowl, toss and coat chicken with pomegranate juice, harissa and 1 tablespoon olive oil. Cover and marinate for 15-30 minutes.
- Place couscous, ¼ teaspoon salt and 1 cup boiling water in a large serving bowl. Mix, cover and set aside for 10 minutes.
- Heat a large saute pan, coated with olive oil, over medium-high heat. Saute chicken until browned and cooked through, 5 to 10 minutes.
- Tip: To keep the chicken juicy, don’t overcook it! It’s ready when you cut a large chicken piece in half and the inside is white and the juices run clear.
- To serve, fluff couscous with a fork. Top with chicken, tomatoes, herbs, pomegranate arils, lemon juice and olive oil. Season to taste with salt and pepper.
It’s listed and in blue, it’s 1 tablespoon of the dried spice blend but should be about the same if you use the wet kind.
Harissa is not listed in the ingredients, so how much to actually use?
I would make this again nut use half the chicken. Or I’d make it vegan or vegetarian by adding crumbled goat cheese and pine nuts. I used two big chicken breasts and the couscous basically just coated the chicken.