Harissa-Roasted Chicken with Herb Couscous

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in fiery harissa, served with fluffy couscous studded with toasted almonds and fresh herbs. This North African-inspired one-pot recipe (high-protein, gluten-free), ready in about 45 minutes, pairs chicken thighs, harissa paste, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 North African cuisine 580 cal/serving

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Ingredients

1.5 lbs, skin-on, bone-in chicken thighs
2 tbsp harissa paste
1, zest and juice lemon
2 cups, uncooked couscous
2.5 cups chicken broth
1/4 cup, sliced almonds
1/4 cup, chopped parsley
1 tbsp olive oil

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Instructions

Step 1: Pat chicken thighs dry. Rub with 2 tbsp harissa paste, lemon juice, and 1 tsp lemon zest. Place on a baking sheet.
Step 2: Roast at 425°F for 25 minutes until internal temperature reaches 165°F and skin is golden.
Step 3: While chicken roasts, heat 1 tbsp olive oil in a saucepan. Add sliced almonds and toast for 2 minutes until golden.
Step 4: Combine couscous, 2.5 cups chicken broth, and 1/4 cup chopped parsley in a saucepan. Bring to a boil, then cover and simmer for 10 minutes.
Step 5: Fluff couscous with a fork, stir in toasted almonds, and serve chicken over the herb-infused couscous.