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Spring Vegetable Couscous with Harissa Chicken
Brighten up your dinner table with this vibrant dish that combines the freshness of spring vegetables with the spiciness of harissa-marinated chicken.
Ingredients:
– 8 oz boneless, skinless chicken breast
– 2 tbsp harissa paste
– 1 cup couscous
– 1 1/2 cups chicken broth
– 1 cup asparagus, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup green peas
– 1/4 cup fresh mint, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Directions:
1. In a bowl, coat chicken breast with harissa paste, cover, and refrigerate for at least 30 minutes.
2. Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side or until cooked through. Let it rest before slicing.
3. In a saucepan, bring chicken broth to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. In a large skillet, heat olive oil over medium heat. Add asparagus, cherry tomatoes, and green peas. Sauté for 5-6 minutes until vegetables are tender.
5. Stir in cooked couscous and fresh mint. Season with salt and pepper.
6. Serve the vegetable couscous with sliced harissa chicken on top.
Prep Time: 40 minutes | Cooking Time: 20 minutes | Total Time: 1 hour | Calories: ~380 per serving | Servings: 2 | Storage Tips: Store chicken and couscous separately in airtight containers in the refrigerator for up to 3 days.