Harissa Chicken with Fennel and Couscous
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat oven to 375°F.
- Place fennel, peppers and onions in 9x13 casserole. Drizzle with 1 tablespoon evoo, salt, and pepper and toss together..
- Coat chicken pieces with harissa and arrange in the pan among the vegetables. Place lemon slices on top of chicken and vegetables.
- Roast chicken and vegetables for 40 minutes or until chicken is cooked through.
- 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.
- Sprinkle with parsley and serve.