5 from 1 vote

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. 

Course Main Course
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 20 minutes
Marinade 2 hours
Total Time 40 minutes
Servings 4 servings
Calories 400 kcal
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


  1. In a large bowl, mix olive oil, harissa paste, clementine juice and minced garlic cloves. 

  2. Add in the chicken thighs and stir well to make sure all pieces are covered with the marinade. 

  3. Cover with a plastic wrap and put the bowl in the refrigerator. Marinade for 2 to 24 hours. 

  4. Heat the grill pan over medium heat. 

  5. Place the chicken thighs on the grill pan and don't move them for about 5-8 minutes depending on their size. 

  6. Once cooked on one side, flip the harissa chicken and cook them on the other side for another 5-8 minutes. 

  7. Serve warm with saffron couscous. 

Saffron couscous

  1. Place couscous in a large bowl. 

  2. Mix water and chicken stock in a sauce pan and bring it to boil over medium high heat. 

  3. Pour the chicken stock on couscous and mix using a spoon. 

  4. Add in bloomed saffron and stir well. 

  5. Cover with a plate or a lid and let it sit on counter for 15-20 minutes. 

  6. Uncover and fluff the couscous using a fork. 

  7. Serve warm with harissa chicken. 

Recipe Notes