Harissa Chicken with Couscous

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 4 tbsp harissa paste
• 1 lemon
• 2 tbsp olive oil
• 2 clove garlic
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cup couscous
• 1½ cup chicken broth
• ½ red onion
• 1 bell pepper (any color)
• 1 cup cherry tomatoes
• ¼ cup fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry. In a bowl, combine harissa paste, 1 tablespoon olive oil, minced garlic, the juice of half a lemon, salt, and pepper. Add chicken thighs and toss to coat evenly.
2. Place the marinated chicken on a baking sheet. Slice the red onion and bell pepper into strips and scatter them around the chicken on the baking sheet.
3. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Add cherry tomatoes to the baking sheet during the last 10 minutes of cooking.
4. While chicken roasts, prepare couscous: bring chicken broth to a boil in a medium saucepan. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
5. Once chicken is cooked, remove from oven. Serve the harissa chicken and roasted vegetables over the fluffy couscous. Garnish with fresh parsley and a squeeze of the remaining lemon half, if desired.