Harissa-Smoked Chicken with Chickpea Couscous

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Tender chicken thighs infused with smoky harissa and served over a vibrant couscous base mixed with chickpeas, preserved lemons, and toasted almonds. This Middle Eastern-inspired New Year's recipe (gluten free, vegetarian option), ready in about 60 minutes, pairs chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 40 min Serves 4 Middle Eastern cuisine 450 cal/serving

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Ingredients

4 (6 oz each) chicken thighs
2 tbsp harissa paste
3 tbsp olive oil
1.5 cups chickpeas (canned, drained)
1.5 cups couscous (Israeli)
1, sliced preserved lemons
1/3 cup toasted almonds
1/4 cup, chopped fresh parsley
2 tbsp lemon juice
2 cloves, minced garlic

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Instructions

Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine chicken thighs with 1 tbsp harissa paste, 1 tbsp olive oil, and 1 tsp salt. Let marinate for 20 minutes. Place on a baking sheet and roast for 25-30 minutes until golden and fully cooked.
Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup chopped preserved lemons, 1/2 cup chopped parsley, and 1 tbsp lemon juice. Cook for 5 minutes until the lemons soften and release their aroma. Stir in chickpeas and cook for 3-4 minutes until heated through.
Step 3: In a separate pan, toast couscous with 1 tbsp olive oil over medium-low heat for 2-3 minutes until lightly golden. Add to the chickpea mixture, along with toasted almonds and remaining harissa paste. Toss to combine. Season with pepper and serve warm with the chicken.