Why You’ll Love This this Moroccan Harissa Chicken with Couscous
This Moroccan harissa chicken hits all the right notes with its perfect balance of warm spices, tender chicken, and those little bursts of sweetness from honey and currants that make you do a happy dance in your kitchen.
The toasted almonds add this gorgeous crunch that plays so nicely against the fluffy, buttery couscous, and honestly, who doesn’t love a one-pan meal that looks this fancy but comes together without making you want to cry.
Plus, the harissa gives it just enough heat to wake up your taste buds without sending you running for milk, which means even your spice-shy friends might actually finish their plates.
Ingredients List
This Moroccan harissa chicken recipe comes together with just a handful of pantry staples and fresh ingredients that you can probably grab on your next grocery run.
- 1 tablespoon olive oil
- 25 g almonds, chopped
- 2 garlic cloves, smashed and chopped
- 1 large onion, finely sliced
- 2 large chicken breasts, halved
- 2 tablespoons harissa, dry blend
- 275 ml water
- 400 g canned chick-peas, drained
- 2 tablespoons currants
- 1 tablespoon honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 500 g couscous, steamed for 20 minutes
- 30 g butter
- This recipe packs some serious nutritional punch with lean chicken breast providing quality protein while the chickpeas add fiber and plant-based protein that’ll keep you satisfied.
- The almonds bring healthy fats and that satisfying crunch, plus couscous gives you those good carbs your body actually needs for energy.
- Sure, there’s butter and honey in here, but we’re talking about reasonable amounts that add flavor without turning this into a calorie bomb.
- The spices like cumin and cinnamon aren’t just there to make your kitchen smell amazing – they actually have anti-inflammatory properties that your body will thank you for.
Step by Step Directions
This Moroccan harissa chicken recipe transforms simple ingredients into a fragrant, spiced dish that’s ready in under an hour.
- Heat olive oil in a heavy-bottomed pan until hot, add chopped almonds and cook until golden brown, then remove and drain on kitchen towel.
- Add garlic, onion and halved chicken breasts to the same pan and sauté for 10 minutes, turning regularly until browned.
- Mix together harissa, water, currants, honey, cumin and cinnamon in a separate bowl.
- Add the seasoning mix to a premium indian cookware set provides excellent heat distribution for even cooking when sautéing chicken and spices.
- Add the seasoning mix to the chicken and stir well, then add drained chickpeas and cover the pan.
- Cook over medium heat for 20 minutes, stirring regularly and adding more water if necessary.
- While chicken cooks, steam couscous for 20 minutes, then remove and crumble between your fingers.
- Add butter to the couscous and fluff up with a fork.
- Serve the chicken over the prepared couscous and top with the browned almonds.
Substitutions and Variations
- Nut variations – Pistachios or pine nuts work wonderfully instead of almonds, though pine nuts can be pricey enough to make your wallet weep a little.
- Spice adjustments – Bump up the cinnamon for more warmth, add a pinch of ginger for zing, or throw in some cardamom if you want to get really fancy with the flavor profile.
Additional Things to Serve With This Dish
This harissa chicken practically begs for some Mediterranean friends to join the party on your dinner table.
- Flatbread or pita – Perfect for scooping up every last bit of that spiced sauce, because letting any of it go to waste should be considered a minor tragedy.
- Simple green salad – A basic mix of greens with lemon vinaigrette cuts through the richness and adds some fresh crunch to balance all those warm, inviting flavors.
- Roasted vegetables – Zucchini, bell peppers, or eggplant tossed with olive oil and herbs complement the North African atmosphere without competing for attention.
- Yogurt sauce – Plain Greek yogurt mixed with a squeeze of lemon and maybe some chopped mint creates a cooling contrast that your taste buds will thank you for.
- Rice pilaf – If you want to switch things up from the couscous, a fragrant rice pilaf with a few golden raisins thrown in keeps the same flavor family happy.
- Pickled vegetables – A small bowl of pickled turnips or cucumbers adds that bright, tangy pop that makes everything else on the plate taste even better.
Cooking Tips & Tricks (Chef’s Notes)
Making this harissa chicken shine comes down to a few smart moves that’ll save you from the kitchen disasters I’ve definitely never caused myself.
- Toast those almonds properly – Don’t walk away from the pan because they go from golden to burnt faster than you can say “oops,” and burnt almonds taste about as appealing as chewing on charcoal.
- Brown the chicken first – Get some real color on those pieces before adding the liquid, because pale chicken in a stew looks sad and tastes even sadder.
- Let the harissa expand – When you add that spice blend, give it a minute to sizzle and release its oils before throwing in the water, which helps build those deep, complex flavors.
- Check your liquid levels – This dish should be saucy but not soupy, so keep an eye on it and add water a splash at a time if things start looking too dry.
- Steam couscous right – Fluff it with a fork after steaming and let it sit uncovered for a few minutes so it doesn’t turn into a gummy mess that sticks to everything.
- Taste as you go – Harissa blends vary wildly in heat and flavor, so start with less and build up rather than creating something that’ll make your guests reach for the fire extinguisher.
- Rest before serving – Let everything sit for 5 minutes after cooking so the flavors can mingle and get acquainted like guests at a dinner party.
Nutritional Facts
This harissa chicken delivers a solid nutritional punch with plenty of protein, fiber, and essential nutrients to fuel your day.
- Calories: Approximately 650-700 per serving (serves 4)
- Protein: 45-50g from chicken breast and chickpeas, supporting muscle maintenance and growth
- Carbohydrates: 85-90g primarily from couscous and chickpeas, providing sustained energy
- Fiber: 12-15g from chickpeas, almonds, and couscous, promoting digestive health
- Healthy fats: 15-18g from olive oil, almonds, and butter, including heart-healthy monounsaturated fats
- Iron: Significant amounts from chicken, chickpeas, and harissa spices, supporting oxygen transport
- Magnesium: Good source from almonds and chickpeas, important for bone health and muscle function
- Vitamin B6: High levels from chicken breast, supporting brain function and metabolism
- Folate: Substantial amounts from chickpeas, essential for cell division and DNA synthesis
- Antioxidants: Rich in anti-inflammatory compounds from harissa spices, cumin, and cinnamon
- Potassium: Good levels from chicken and chickpeas, supporting heart health and blood pressure regulation
- Sodium: Moderate levels, primarily from harissa blend and any added salt during cooking
Fun “Did You Know?”
While harissa might seem like a modern culinary trend, this fiery North African paste has been setting taste buds ablaze for over 400 years, originally created in Tunisia before spreading across the Maghreb region.
Here’s something fascinating: traditional harissa makers would grind ingredients using a mortar and pestle made from olive wood, believing it enhanced the paste’s flavor complexity.
I’ve uncovered that harissa’s heat level varies dramatically by region—Tunisian versions pack serious punch while Moroccan blends tend toward milder, more aromatic profiles.
The word “harissa” actually derives from the Arabic verb “harasa,” meaning “to break” or “to pound.”
