Description
These Harissa Chicken Bowls are an explosion of flavor and textures and it’s filled with nourishing ingredients!
Ingredients
Units
Scale
For the Chicken
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic salt
- Avocado oil
For the Couscous
- 1 cup pearl couscous
- 1 tablespoon butter
- 1 1/2 cups water
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoon red wine vinegar
- 2 tablespoons lemon juice
Remaining Bowl Ingredients
- 4 cups chopped kale
- 1 1/2 cups roasted red pepper strips
- 1 cup pomegranate arils
- 3/4 cup pistachios
- 1 cup plain nonfat Greek yogurt
- 1/2 cup Harissa
- 4 lemon wedges
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone
baking mat. - In a small bowl, combine the coriander and garlic salt.
- Dry the chicken thighs, and then lightly brush both sides with avocado oil. Rub both sides
with the spice mixture. - Cook in the preheated oven for 10 minutes. Remove and allow to cool before shredding the
chicken. - Meanwhile, cook the couscous. Bring 1 1/2 cups water to a boil. While the water is heating,
melt the butter in a pan. Add the dry couscous and toast for 3-5 minutes. Add the toasted
couscous to the boiling water. Reduce heat to a simmer, then cover and cook 10-15 minutes,
until tender. - Meanwhile, combine the dressing ingredients. Set aside.
- Assemble each bowl by adding 1/4 the chicken, 1/4 the couscous, 1 cup chopped kale, 1/4
of the roasted red pepper strips, 1/4 cup pomegranate arils, and 1/4 cup pistachios. Drizzle
with 1/4 of the dressing and toss to combine. - Serve with 1/4 cup Greek yogurt and 2 tablespoons Harissa on the side, plus a lemon wedge. Enjoy!
Notes
Note: If making this for meal prep, you can divide the ingredients evenly into 4 separate containers. Wait to add the dressing, harissa, and yogurt until ready to eat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: main course recipes
- Method: oven
- Cuisine: African
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 734
- Sugar: 25 grams
- Fat: 34 grams
- Saturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 68 grams
- Fiber: 8 grams
- Protein: 40 grams