Looking for a weeknight dinner that's both healthy and bursting with flavor? This dish is a flavor explosion waiting to happen. Juicy chicken is marinated in a vibrant harissa paste, a North African condiment bursting with smoky heat and fragrant spices. Don't worry, the heat is adjustable - you can tailor it to your taste buds' desires! The chicken is then cooked to tender perfection, ready to be tossed with fluffy couscous, fresh herbs, and a touch of sweetness from juicy pomegranate seeds.
Plus, leftovers are a dream come true! Pack it for lunch and be the envy of the office with this healthy and delicious dish.
Ingredients
Servings 4
- 2 boneless skinless chicken breasts, cubed
- ¼ cup pomegranate juice
- 1 tablespoon harissa paste ½ tablespoon powder mixed with ½ tablespoon oil
- 2 tablespoons extra-virgin olive oil + 1 tablespoon for frying
- 1 cup raw couscous
- 1 cup boiling water
- ½ teaspoon salt
- Cherry tomatoes chopped
- Mint finely chopped
- Parsley finely chopped
- Cilantro optional, finely chopped
- 1 tablespoon lemon or lime juice
- Salt and pepper to taste
- 2 tablespoons pomegranate arils
Nutritional Facts
Nutrition Facts
Chicken with Pomegranate and Couscous Salad
Amount per Serving
Calories
275
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
0.3
mg
0
%
Sodium
641
mg
28
%
Potassium
143
mg
4
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
26
IU
1
%
Vitamin C
3
mg
4
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a medium bowl combine chicken breast, harissa paste and pomegranate juice. Cover and marinate for 15-30 minutes.
- Bring wide saute pan to medium-high heat and add 1 tablespoon olive oil. The wide pan keeps the pieces of chicken separated, preventing them from steaming and allowing them to get crispy. Add the chicken mixture and separate pieces. Flip after 3-5 mins. If it sticks to the pan, it’s not ready to be flipped. Cook the other side for 3-5 mins. To keep the chicken juicy, don’t overcook it! It’s ready when you cut a large chicken piece in half and the inside is white and the juices run clear.
- Add couscous, salt and boiling water to a pan (or bowl). Stir. Cover and leave for 10 mins. With a fork, fluff the couscous. It should be soft and ready to eat!
- To serve, place the couscous in a dish. Add the chicken on top. Add tomatoes, mint, parsley, cilantro (optional), lemon juice (squeeze 1/2 lemon all around the dish), pomegranate seeds, olive oil, salt and pepper.
- You can mix the salad if you wish, but the unmixed version is damn good-looking. You can serve it with extra harissa paste on the side.
