Pomegranate Harissa Chicken with Almond Couscous is a delightful dish that blends Middle Eastern and North African culinary traditions. The chicken, marinated in a spicy, tangy harissa sauce, is roasted until perfectly tender and juicy. The addition of pomegranate seeds introduces a burst of sweetness, complementing the spicy profile of the harissa. Paired with a fluffy almond couscous, this dish offers a delightful texture contrast, with the nutty flavor of almonds enhancing the overall taste. Popular for its rich flavors and vibrant colors, this meal is a feast for both the eyes and the palate, making it a favorite among those who appreciate fusion cuisine. Perfect for a lavish lunch, it’s both satisfying and visually appealing.
Pomegranate Harissa Chicken with Almond Couscous
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Harissa – 3 Tbsp
- Pomegranate Seeds – 1 Cup
- Couscous – 2 Cups
- Almonds – 0.5 Cup
- Olive oil – 2 Tbsp
- Chicken Broth – 2 Cups
- lemon juice – 2 Tbsp
- Garlic – 2 Cloves
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
3 Grams
Saturated Fat
25 Grams
Protein
28 Grams
Carbohydrates
4 Grams
Dietary Fiber
600 Mg
Sodium
10 Mg
Vitamin C
Directions
Step 1
Preheat the oven to 200°C (400°F). Marinate the chicken with harissa, olive oil, and salt. Set aside for 15 minutes.
Step 2
Place the marinated chicken in a roasting pan.
Step 3
Roast for 25-30 minutes or until cooked through.
Step 4
Meanwhile, bring chicken broth to a boil in a pot. Add couscous and stir. Cover and let it sit off the heat for 5 minutes.
Step 5
Fluff the couscous with a fork.
Step 6
Add almonds, pomegranate seeds, and a drizzle of lemon juice.
Step 7
Remove the chicken from the oven and let it rest for 5 minutes before slicing.
Step 8
Serve the sliced chicken on a bed of almond couscous, garnished with extra pomegranate seeds.
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