Honey Harissa Chicken with Herby Couscous & Roasted Vegetables

Bold, juicy honey harissa chicken thighs roasted to caramelized perfection, served over fresh herby couscous with roasted vegetables and a smoky honey harissa vinaigrette. Finished with feta, pistachios, and fresh mint — this is a stunning one-platter dinner that's as easy as it is impressive.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 781kcal

Equipment

Ingredients

HONEY HARISSA CHICKEN

10-12 Boneless Skinless Chicken Thighs
¼ Cup Olive Oil
2 Tablespoons Honey plus 1 tbsp for finishing
2 Cloves Garlic grated
½ Lemon zested and juiced
2 Tablespoons Harissa Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
¼ Teaspoon Red Chili Flakes
Salt & Pepper

ROASTED VEGETABLES

1 Package Mini Potatoes halved
2 Carrots cut into rounds
2 Red Peppers roughly chopped
1 Medium Red Onion thinly sliced
2 Tablespoons Olive Oil
½ Lemon juiced
2 Cloves Garlic grated
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
Salt & Pepper

HERBY COUSCOUS

2 ⅔ Cups Pearl Couscous
5 ⅓ Cups Water
2 Tablespoons Olive Oil
1 Handful Dill chopped
1 Handful Mint chopped
1 Handful Basil chopped
1 Handful Parsley chopped
1 Bunch Chives finely chopped
1 Lemon zested and juiced
Salt & Pepper

HONEY HARISSA VINAIGRETTE

1 Tablespoon Harissa Paste
½ Lemon juiced
1 Tablespoon Dijon Mustard
1 Tablespoon Olive Oil
1 Tablespoon Honey
½ Teaspoon Chili Flakes
1 Clove Garlic grated
Salt & Pepper

GARNISH

Pistachios chopped
Fresh Mint torn
Feta crumbled
Fresh Lemon Juice
Salt & Pepper

Instructions

ROAST THE VEGETABLES

Preheat the oven to 420°F.
Add the mini potatoes, carrots, red peppers, and red onion to a 9×13 baking dish. Drizzle with olive oil and lemon juice, then add the grated garlic, onion powder, garlic powder, salt, and pepper.
Toss well to coat everything evenly.
Roast for 45-50 minutes, stirring halfway through, until the vegetables are tender and caramelized.

COOK THE HONEY HARISSA CHICKEN

Line a 9×13 baking sheet with parchment paper and place a wire rack on top.
In a large bowl, whisk together the olive oil, honey, harissa, grated garlic, lemon zest and juice, onion powder, garlic powder, chili flakes, salt, and pepper.
Add the chicken thighs and toss well until fully coated.
Arrange the chicken on the wire rack in a single layer to allow air to circulate and the skin to crisp.
Bake for 35-40 minutes, flipping the chicken halfway through cooking.
At the halfway point, drizzle 1 tablespoon of honey over the chicken and brush it across the tops to create a glossy, caramelized finish.
Cook until the chicken is golden and cooked through.

MAKE THE HERBY COUSCOUS

Bring 5⅓ cups of water to a boil in a large pot.
Add the pearl couscous and cook according to package instructions until tender. Drain if needed.
While still warm, stir in the olive oil, dill, mint, basil, parsley, chives, lemon zest, and lemon juice. Season with salt and pepper to taste.
Fluff well so the herbs are evenly distributed.

MAKE THE HONEY HARISSA VINAIGRETTE

In a small bowl, whisk together the harissa, lemon juice, Dijon mustard, olive oil, honey, chili flakes, grated garlic, salt, and pepper until smooth.

ASSEMBLE

Spread the herby couscous onto a large serving platter or bowl.
Top with the roasted vegetables, then arrange the honey harissa chicken over top.
Drizzle everything with the harissa vinaigrette.
Finish with crumbled feta, chopped pistachios, torn mint, and a squeeze of fresh lemon juice.

Video

Nutrition