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Harissa Chicken bowl with a green and white striped napkin

Easy Harissa Chicken Bowls Recipe (Fabulous!)


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5 from 3 reviews

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

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone
    baking mat.
  2. In a small bowl, combine the coriander and garlic salt.
  3. Dry the chicken thighs, and then lightly brush both sides with avocado oil. Rub both sides
    with the spice mixture.
  4.  Cook in the preheated oven for 10 minutes. Remove and allow to cool before shredding the
    chicken.
  5. 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.
  6. Meanwhile, combine the dressing ingredients. Set aside.
  7. 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.
  8. 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