Harissa Honey Chicken & Minted Couscous
Elevate your dinner this Week 23 with a sweet and spicy Mediterranean fusion that will completely wake up your taste buds! This Harissa Honey Roasted Chicken pairs beautifully with a refreshing minted pearl couscous, offering a unique and exciting balance of bold flavors and vibrant textures.
Ingredients
- Chicken breast4 pcs
- Harissa paste3 tbsp
- Honey2 tbsp
- Olive oil2 tbsp
- Garlic cloves3 pcs
- Pearl couscous200 g
- Chicken broth400 ml
- Fresh mint1 bunch
- Feta cheese100 g
- Pomegranate seeds50 g
Instructions
In a large bowl, whisk together the harissa paste, honey, olive oil, and minced garlic. Add the chicken breasts, toss to coat them evenly, and let them marinate for at least 10 minutes.
Heat a small amount of oil in a saucepan over medium heat. Toast the pearl couscous for 2 minutes until lightly golden. Pour in the chicken broth, bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes until tender.
Preheat your oven to 200°C. In an oven-safe skillet over medium-high heat, sear the marinated chicken breasts for 3 minutes on each side to get a nice crust. Transfer the skillet to the oven and roast for 12-15 minutes until the chicken is fully cooked.
Once the couscous is done, fluff it with a fork. Finely chop the fresh mint and stir it into the couscous along with the crumbled feta cheese.
Let the chicken rest for a couple of minutes before slicing. Serve the juicy chicken slices over a generous bed of minted couscous, and top with fresh pomegranate seeds for a sweet, crunchy finish.
Save recipe in Veloop
