Harissa Chicken Skewers with Couscous

Grilling · Moroccan · Poultry

Bold, smoky and spicy, these Harissa Chicken Skewers turn Zamouri Spices Dry Harissa into an easy Moroccan-inspired meal. Serve over fluffy couscous with fresh herbs and lemon.

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

For the Harissa Chicken

  • 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces
  • 2 tablespoons Zamouri Spices Dry Harissa
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Couscous

  • 1½ cups couscous
  • 1½ cups chicken broth or water
  • 1 tablespoon olive oil or butter
  • ¼ cup chopped fresh parsley or cilantro
  • Salt to taste

For Serving

  • Lemon wedges
  • Chopped fresh parsley or cilantro
  • Harissa paste, optional

Instructions

  1. Season the chicken. In a large bowl, combine the Dry Harissa, olive oil, lemon juice, garlic, salt and black pepper. Add the chicken and toss until thoroughly coated. Let marinate for 15–30 minutes.
  2. Prepare the skewers. Thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for about 30 minutes beforehand.
  3. Cook the chicken. Grill over medium-high heat for approximately 10–12 minutes, turning occasionally, until nicely browned and the chicken reaches an internal temperature of 165°F. You can also broil or cook the skewers in a grill pan.
  4. Make the couscous. Bring the chicken broth or water to a boil. Stir in the couscous and olive oil or butter, cover and remove from heat. Let stand for 5 minutes, then fluff with a fork. Stir in the fresh herbs and season to taste.
  5. Serve. Spoon couscous onto a platter and top with the Harissa Chicken Skewers. Garnish generously with fresh herbs and lemon wedges. Serve with additional Harissa paste on the side for anyone who wants more heat.

To Make Harissa Paste

Mix 1 tablespoon Zamouri Spices Dry Harissa with 1 tablespoon olive oil and approximately 1 tablespoon water. Stir until a thick paste forms, adding a little more oil or water until you reach your preferred consistency.

Try it with: grilled vegetables, roasted potatoes, lamb, shrimp or fish.

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