GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS
I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
- Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
- When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
- Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
- Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
- Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
- Heat the butter in a lidded medium saucepan over medium-high heat.
- Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
- Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
VEGETABLE COUSCOUS WITH HARISSA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 35
Steps:
- Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside.
- Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock.
- Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm.
- Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers.
- Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through.
- To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves.
- Mix together thoroughly.
- In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months.
SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA
Steps:
- To make the couscous:
- Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
- Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
- To make the harissa
- Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)
HARISSA SALMON WITH ZESTY COUSCOUS
This no-fuss fish supper is quick enough for midweek, and it's heart-healthy and low calorie too
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
- Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.
Nutrition Facts : Calories 467 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.
Provided by English_Rose
Categories Grains
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
HARISSA ROASTED TOMATOES WITH COUSCOUS
Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.
- Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
- Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.
Nutrition Facts : Calories 472 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
HARISSA STICKY CHICKEN WITH COUSCOUS
No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.
- Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.
Nutrition Facts : Calories 721 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
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