Harissa Chicken with Carrots and Couscous

Chicken thighs and carrots roasted with harissa and lemon, over herby couscous with cooling yogurt.

Ingredients

For 4 servings.

• 1 1/2 lb boneless skinless chicken thighs
• 3 tbsp harissa
• 2 tbsp olive oil
• 1 lb carrots, cut into sticks
• 1 red onion, cut into wedges
• 1 lemon
• 1 tsp salt
• 1 cup couscous
• 1 1/4 cups chicken broth
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup greek yogurt (optional topping)

Method

1. Heat the oven to 425°F.
2. Mix the harissa with the oil, half the lemon juice and the salt. Toss with the chicken, carrots and onion on a sheet pan.
3. Roast for 25–30 minutes, until the chicken is cooked through and the carrots are tender.
4. Bring the broth to a boil, pour it over the couscous, cover for 5 minutes, then fluff with the mint and the rest of the lemon juice.
5. Serve the chicken and carrots over the couscous with yogurt.

Diets and allergens

Nutrition per serving

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