Harissa Chicken and Couscous Skillet

Juicy harissa-seasoned chicken thighs are seared until golden, then served over fluffy couscous simmered with tomatoes and chickpeas in the same skillet. Lemon brightens the savory, mildly spicy one-pan dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 3 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 14.5-ounce can canned diced tomatoes
• 1 15-ounce can canned chickpeas
• 2 cups low-sodium chicken broth
• 1.5 cups pearl couscous
• 1 teaspoon kosher salt
• 0.5 teaspoon ground cumin
• 1 medium lemon
• 0.25 cup fresh parsley

Cooking instructions

1. Pat the chicken dry. Rub it all over with 1 tablespoon harissa and 1/2 teaspoon salt. (about 5 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and sear until browned, 3 to 4 minutes per side. Transfer to a plate; it will finish cooking later. (about 8 min) — Medium-high heat
3. Reduce the heat to medium. Add the diced onion and cook until softened. Stir in the garlic, cumin, and remaining 2 tablespoons harissa; cook until fragrant. (about 4 min) — Medium heat
4. Add the tomatoes with their juices, drained chickpeas, broth, couscous, and remaining 1/2 teaspoon salt. Stir, then nestle the chicken into the mixture. (about 3 min) — Medium heat
5. Bring to a simmer, cover, and cook until the couscous is tender and the chicken reaches 165°F in the thickest part, 10 to 12 minutes. If the couscous looks dry before it is tender, stir in a few tablespoons of water. (about 12 min) — Simmer
6. Remove from the heat. Squeeze the lemon over the skillet, scatter with parsley, and let stand uncovered for 5 minutes before serving. (about 5 min)