Harissa Chicken Bowls
Spicy, smoky harissa‑marinated chicken thighs served over herb‑infused couscous with a bright lemon‑olive‑oil dressing and fresh cucumber‑tomato salad. A balanced, protein‑rich dinner that’s perfect for quick weeknight meals or meal‑prep.
Maker: John Gregory-Smith
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 3/10 lb chicken thigh fillets
- 3 garlic
- 0.5 lemon lemon
- 1 2/5 oz mayonnaise
- 2 tbsp rose harissa
- to taste salt
- 8 4/5 oz couscous
- 2 soft herbs
- 2 lemon lemon
- 4 tbsp olive oil
- 2 tsp Dijon mustard
- 1 garlic
- 6 cucumber
- 2 tomato
- 1 red onion
- to taste pepper
- 0.5 cm water
Instructions
- 1Preheat a fan‑assisted oven to 392°F (390°F).
- 2In a large mixing bowl combine the chicken strips, crushed garlic, ½ lemon’s juice, mayonnaise, rose harissa, and a generous pinch of salt; toss until the chicken is evenly coated.
- 3Transfer the coated chicken to a non‑stick roasting tin, spreading it out in a single layer.
- 4Roast the chicken for 18–20 minutes, or until the pieces are cooked through, juicy, and lightly charred on the edges.
- 5While the chicken is roasting, place the couscous in a medium bowl, season with salt and pepper, then pour in warm water until the liquid level is about 0.5 cm above the couscous.
- 6Cover the bowl tightly with cling film and let the couscous steam for 10 minutes; then fluff with a fork and stir in the finely chopped soft herbs.
- 7In a separate small bowl whisk together the juice of the remaining 2 lemons, olive oil, Dijon mustard, the extra crushed garlic, and a pinch of salt and pepper to create the dressing; taste and adjust seasoning as needed.
- 8Combine the chopped cucumber, tomatoes, and red onion in a mixing bowl; drizzle with a portion of the dressing and toss to coat the vegetables.
- 9Lightly drizzle a little of the remaining dressing over the fluffed couscous and fold gently to incorporate.
- 10To assemble, divide the herb‑infused couscous among four serving bowls, top each with the cucumber‑tomato salad, then drizzle a bit more dressing over the salad.
- 11Finally, place the roasted harissa chicken on top of each bowl, spooning any pan juices over the chicken for extra flavor.
- 12Serve immediately, optionally with extra lemon wedges or fresh herbs for garnish.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Harissa Chicken Bowls?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Harissa Chicken Bowls recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Harissa Chicken Bowls recipe come from?
- It was shared by John Gregory-Smith on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.