Harissa Chicken and Couscous Salad

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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. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


1. In a bowl, toss and coat chicken with pomegranate juice, harissa and 1 tablespoon olive oil.  Cover and marinate for 15-30 minutes. 

2. Place couscous, ¼ teaspoon salt and 1 cup boiling water in a large serving bowl.  Mix, cover and set aside for 10 minutes.  

3. 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.