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5 from 2 votes

Harissa chicken with Couscous

This delicious harissa chicken is the perfect weeknight meal served with saffron infused couscous. Learn how to make this spicy chicken recipe with a twist. 
Prep Time20 mins
Cook Time20 mins
Marinade2 hrs
Total Time40 mins
Course: Main Course
Cuisine: Moroccan
Servings: 4 servings
Calories: 400kcal
Author: Shadi HasanzadeNemati


  • 8 chicken thighs boneless and skinless
  • 1/4 cup olive oil extra virgin
  • 3 tbsp harissa paste homemade or store-bought
  • 3 clementines juice of
  • 5 cloves garlic minced

Saffron infused couscous

  • 2 cup fine couscous
  • 2 cups chicken broth
  • 1/2 cup boiling water
  • 3 tbsp bloomed saffron see notes


  • In a large bowl, mix olive oil, harissa paste, clementine juice and minced garlic cloves. 
  • Add in the chicken thighs and stir well to make sure all pieces are covered with the marinade. 
  • Cover with a plastic wrap and put the bowl in the refrigerator. Marinade for 2 to 24 hours. 
  • Heat the grill pan over medium heat. 
  • Place the chicken thighs on the grill pan and don't move them for about 5-8 minutes depending on their size. 
  • Once cooked on one side, flip the harissa chicken and cook them on the other side for another 5-8 minutes. 
  • Serve warm with saffron couscous. 

Saffron couscous

  • Place couscous in a large bowl. 
  • Mix water and chicken stock in a sauce pan and bring it to boil over medium high heat. 
  • Pour the chicken stock on couscous and mix using a spoon. 
  • Add in bloomed saffron and stir well. 
  • Cover with a plate or a lid and let it sit on counter for 15-20 minutes. 
  • Uncover and fluff the couscous using a fork. 
  • Serve warm with harissa chicken. 


  • Don't add saffron threads directly to the recipe. Read about how to bloom saffron and more on the blog. 


Calories: 400kcal