Harissa Chicken over Fluffy Couscous + Pomegranate + Yogurt



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Imagine a dish where every bite is a burst of flavors so vivid, it’s like a carnival in your mouth. We’re talking about a plate of harissa-chicken-fluffy-couscous, where the spicy North African sauce plays the lead, and everything else dances in harmony.

The Warmth of the Mediterranean in Your Kitchen

Picture this: the warmth of the Mediterranean sun captured in a dish that’s brimming with flavors, colors, and textures. The harissa chicken with fluffy couscous recipe isn’t just food; it’s a voyage. The tender chicken, bathed in a spicy North African sauce, sings in harmony with the light and airy couscous, creating a symphony that resonates with every spoonful.

Marinating Magic: Chicken Marinade

The secret? It’s in the marinade. The chicken gets a luxurious soak in that spicy sauce, absorbing the heat, the smokiness, and the tang that makes harissa the heartthrob of North African cuisine. Don’t rush this step; good things come to those who wait.

How to Ensure Couscous Perfection

As for the couscous, it’s less about skill and more about the tender loving care you put into its preparation. A gentle fluff with a fork is like coaxing the grains to puff up, to be as light as the breeze that floats over the Sahara.

Spicy Harissa Chicken Couscous Meal Ideas: A Twist on Tradition

Now, let’s jazz things up a bit, shall we? Sure, the harissa chicken with fluffy couscous is a star on its own, but what about its supporting cast? Imagine a side of purslane-cherry-salad-freekeh, bringing a nutty depth and a fruity pop to complement the heat. Or perhaps the sweet and earthy notes of a Moroccan-carrot-noodle-salad to cool the tongue.

Each dish is a brushstroke in a larger masterpiece, a traditional Mediterranean dish reimagined. It’s a celebration, a festival of flavors where every ingredient gets a chance to shine, from the bold harissa to the humble couscous, each bringing its own unique note to the chorus.

How to Prepare Harissa-Marinated Chicken Over Couscous

So, you’re ready to get cooking? Roll up those sleeves and let’s dive into the chicken marinade. It’s not just about slathering on that spicy North African sauce; it’s about letting it whisper sweet nothings to the chicken, promising a taste that’s out of this world.

And when you’re ready for the couscous preparation, remember: it’s not about muscle; it’s about finesse. Treat the couscous like it’s precious gold, fluffing it gently, watching as it transforms from humble grains to a bed of fluffy clouds, ready to cradle our star chicken.

Quick Harissa Chicken and Fluffy Couscous Dinner: Time’s on Your Side

Let’s face it, we’re all racing against the clock, but that doesn’t mean our dinners have to be a rushed affair. A quick harissa chicken and fluffy couscous dinner is just the ticket when you’re short on time but big on flavor.

And to tie it all together? A tangy yogurt dressing. It’s like the cool dip in the pool after a stint in the sauna, the perfect complement to the harissa’s fiery temperament. It’s not just a dressing; it’s the mediator that brings all the elements together in perfect harmony.

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5 from 6 votes

Harissa Chicken over Fluffy Couscous + Pomegranate + Yogurt

Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 4 – 6 servings
Unveil the secrets of the perfect harissa chicken with fluffy couscous recipe, an explosion of flavors that brings the exotic North African zest to your dinner table. Savor every spicy, tangy, and hearty bite!


Harissa Chicken:

  • 2 bone-in chicken thighs 
  • 2 bone-in chicken drumsticks
  • Salt
  • Freshly ground pepper  
  • 2 teaspoons oil 
  • 1/2 small eggplant, sliced
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander 
  • 3 tablespoons harissa 
  • 2 cups Israeli couscous 
  • 1 1/2 teaspoon salt
  • 3 cups water or chicken broth 

Things for garnish:

  • 1 lemon, sliced in half and grilled, as garnish 
  • 2 tablespoons yogurt, as garnish
  • 2 tablespoons pomegranate seeds, as garnish 
  • 2 tablespoons minced Italian parsley, as garnish


  • This first step of cooking the chicken takes a bit of time (around 30 minutes) so I used this time to prep the rest of the dish. It worked out splendidly! 
  • Sprinkle both sides of the chicken thighs and drumsticks with a few pinches of salt and a few turns of freshly ground pepper. To a large nonstick GreenPan, set over medium-high heat, add the oil. When the oil is hot, swirl it around a bit and then add the chicken, skin-side down, and cook for about 15 minutes, until the skin is golden brown. Flip and cook on the opposite side for an additional 15 minutes. Remove the chicken from the pan and set aside.
  • Add the pieces of eggplant and cook for 2 to 3 minutes on each side. Add the eggplant to the plate with the par-cooked chicken.
  • Turn the flame down to medium-low and add the shallot, garlic, spices and salt. Cook for 2 to 3 minutes, until the shallot is translucent. Add the harissa, splash of water and mix until the harissa is combined with the water and spices. Add the couscous and mix until the couscous is covered and coated in the spice mixture, about 2 to 3 minutes. 
  • Nestle the chicken into the couscous and add the eggplant around the chicken. Pour the water or chicken broth (for the record, I used water and it was delicious!) in different spots hitting the couscous. Bring the flame to medium-high heat and simmer the couscous mixture for about 10 to 12 minutes. You’ll notice that the water should be mostly evaporated. Give the couscous a try and if it needs a bit more time, keep it on the stove for an additional 2 to 3 more minutes. 
  • While it’s cooking, prepare the garnishes. I grilled some lemon over my gas stove. I squeezed a bit of lemon juice and stirred in a splash of water to the yogurt and whisked it together to thin it out. And I chopped up some Italian parsley. 
  • Remove the harissa chicken dish from the heat and squeeze the grilled lemon over the chicken and couscous. Drizzle with the yogurt, sprinkle with the pomegranate seeds and Italian parsley. Serve immediately. 
  • This dish is delicious as leftovers and is good for up to 3 days when stored in an airtight container in the fridge. 


Serving: 4g | Calories: 614kcal | Carbohydrates: 79g | Protein: 31g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1136mg | Potassium: 671mg | Fiber: 8g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Moroccan
Like this Recipe? Please Rate & comment below!

(This post is sponsored by GreenPan. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. Help! Do you cover the couscous chicken mixture when it is cooking or do you leave it uncovered? Inquiring minds need to know.

  2. 5 stars
    Loved this!! I added chickpeas for more texture. I also left the pan on the gas a tad longer which made the couscous lovely and crunchy on the bottom…

    I LOVE your website

  3. 5 stars
    Loved this!! I added chickpeas for more texture. I also left the pan on the gas a tad longer which made the couscous lovely and crunchy on the bottom…

    I LOVE your website

  4. Hi! Isnt’t 30 min a really long time to sear the chicken? Normally it takes me 10 min total to sear chicken thighs. Am I missing something?

  5. This recipe looks so very delicious, but how can it feed up to 6 people when you use only 4 pieces of chicken?

  6. Yusssss!! Gimme all the harissa. And omg I’m so excited for your Italy adventures. We need to talk itinerary, stat.