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Harissa Chicken and Couscous Salad


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.