Spicy Harissa Chicken And Couscous Salad A Flavor Explosion

Spice up your meal routine with this flavorful salad, where juicy harissa chicken meets fluffy couscous, crunchy veggies, and a tangy lemon dressing. The perfect harmony of flavors and textures, this Spicy Harissa Chicken and Couscous Salad is a refreshing twist on a classic, perfect for a quick lunch or dinner.

Ready Time

45 mins

Yields

5 servings

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 cups couscous
2 tablespoons harissa
2 tablespoons olive oil
1 medium red onion, diced
2 medium bell peppers, diced
2 cloves garlic, minced
1 large cucumber, peeled and diced
1 cup cherry tomatoes, halved
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons lemon juice
Salt and pepper, to taste

Instructions

Start by preparing the chicken: in a large bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of harissa, salt, and pepper. Add the chicken pieces to the bowl and mix until they’re well coated with the harissa mixture.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Preheat your grill or grill pan to medium-high heat. Remove the chicken from the refrigerator and cook for 5-7 minutes per side, or until cooked through.

Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.

While the chicken is cooking, prepare the couscous according to package instructions. Typically, you’ll want to bring 2 cups of water to a boil, add 1 tablespoon of olive oil and 1 teaspoon of salt, then stir in 2 cups of couscous.

Cover the saucepan, turn off the heat, and let it sit for 5-7 minutes or until the couscous is tender and fluffy.

Fluff the cooked couscous with a fork. In a large bowl, combine the diced red onion, diced bell peppers, minced garlic, diced cucumber, and halved cherry tomatoes.

In a small bowl, whisk together the lemon juice, salt, and pepper to make the dressing.

To assemble the salad, add the cooked couscous to the bowl with the vegetables, then top with sliced grilled chicken, crumbled feta cheese, chopped parsley, and chopped mint. Drizzle the lemon dressing over the top and toss to combine.

Serve immediately.

Notes

Use high-quality harissa for an intense spicy flavor. If you’re sensitive to heat, start with 1 teaspoon and adjust to taste.

Make sure to let the chicken marinate for at least 30 minutes to develop the flavors.

Don’t overcrowd the grill or grill pan, cook the chicken in batches if necessary, to ensure even cooking. For a more vibrant salad, use a variety of colored bell peppers, such as red, yellow, and orange.

Add the chopped herbs, parsley and mint, just before serving to preserve their freshness.

This salad is perfect for advance preparation, cook the chicken and couscous, prepare the veggies, and assemble just before serving. This recipe makes 5 servings, perfect for a quick weeknight dinner or a weekend gathering.