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Harissa Marinated Chicken Skewers with Fluffy couscous

Harissa-Marinated Chicken Skewers with Fluffy Couscous

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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Mediterranean, North African
Servings 4

Equipment

  • Mixing bowls One large bowl for marinating the chicken, and another for fluffing the couscous.
  • Grill or grill pan For cooking the skewers. An outdoor gas or charcoal grill is ideal, but a stovetop grill pan works just fine.
  • Medium saucepan To prepare the couscous.
  • Tongs For flipping the skewers while grilling.
  • Cutting board and knife For prepping your chicken and herbs.
  • Skewers Metal skewers work best for grilling, but wooden skewers are a great budget option (just soak them first to prevent burning).

Ingredients
  

For the Chicken Skewers

  • 1.5 lbs boneless skinless chicken thighs (you can substitute with chicken breast if preferred)
  • 3 tablespoons harissa paste adjust to taste
  • 2 tablespoons olive oil
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Wooden or metal skewers if using wooden, soak in water for 30 minutes

For the Couscous

  • 1 ½ cups couscous
  • 1 ¾ cups low-sodium chicken broth or water
  • 2 tablespoons olive oil or butter
  • ½ teaspoon salt
  • Zest of 1 lemon
  • ¼ cup chopped fresh parsley or mint or a combination
  • ¼ cup finely chopped red onion or scallions

Optional: ¼ cup crumbled feta, toasted almonds, or pomegranate seeds for topping

Instructions
 

Step 1: Marinate the Chicken

  1. In a large mixing bowl, whisk together the harissa paste, olive oil, yogurt, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper. Cut the chicken thighs into even chunks, about 1.5 inches each. Toss the chicken in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour (overnight for maximum flavor).

Step 2: Prepare the Skewers

  1. Once marinated, thread the chicken pieces onto your skewers. Avoid overcrowding—leave a bit of space between each piece to help them cook evenly.

Step 3: Grill the Chicken

  1. Preheat your grill or grill pan to medium-high heat. Oil the grates or surface lightly to prevent sticking. Grill the chicken skewers for about 12–15 minutes, turning every few minutes, until cooked through and slightly charred on the edges.

Tip: If using a broiler, place the skewers on a rack set over a foil-lined baking sheet and broil for about 10–12 minutes, rotating halfway through.

    Step 4: Make the Couscous

    1. While the chicken cooks, bring the chicken broth (or water) to a boil in a saucepan. Stir in the couscous, salt, and olive oil or butter. Cover, remove from heat, and let sit for 5 minutes. Fluff with a fork, then stir in the lemon zest, chopped herbs, red onion or scallions, and any optional toppings.

    Step 5: Assemble and Serve

    1. Serve the chicken skewers hot over a bed of fluffy couscous. Spoon over any juices from the grill pan or serving plate. A side of cooling yogurt sauce or tzatziki makes an excellent addition.