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5 from 2 votes

Harissa Chicken over Fluffy Couscous + Pomegranate + Yogurt

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 4 TO 6


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