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Harissa Chicken with Fennel and Couscous


This sheet pan chicken can't be any easier or delicious. Harissa is a Moroccan chili pepper paste that can be found in gourmet or Middle Eastern markets. Use Jamie Geller Harissa mixed with water or oil to achieve a paste for this recipe. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 bulb fennel (trimmed and sliced thinly)
  • 2 red peppers (sliced thinly)
  • 1 large yellow onion (cut into thick slices)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1 whole chicken (cut into eight pieces)
  • 3 tablespoons Jamie Geller Harissa
  • 1 lemon (thinly sliced)
  • 1 cup cooked whole wheat couscous
  • 1 cup chicken broth (boiling - or vegetable broth)
  • 1/2 bunch fresh parsley (chopped)


  1. Preheat oven to 375°F.
  2. Place fennel, peppers and onions in 9x13 casserole. Drizzle with 1 tablespoon evoo, salt, and pepper and toss together..
  3. Coat chicken pieces with harissa and arrange in the pan among the vegetables. Place lemon slices on top of chicken and vegetables.
  4. Roast chicken and vegetables for 40 minutes or until chicken is cooked through.
  5. While chicken is roasting, prepare whole wheat couscous in a large deep serving platter, by covering with boiling broth and allowing to sit, covered, for 5 minutes. Fluff with fork and top with chicken and veggies.
  6. Sprinkle with parsley and serve.