If you’re craving a meal that packs a punch of flavor while remaining simple to prepare, Harissa Roasted Chicken with Lemon Couscous is exactly what you need. This dish combines the smoky, spicy notes of harissa with the bright, zesty freshness of lemon-infused couscous, creating a harmonious blend that’s both comforting and vibrant. A whole roasted chicken takes center stage, coated in a luscious harissa and olive oil mixture, then paired with fluffy couscous studded with juicy cherry tomatoes, fresh parsley, and crunchy toasted almonds. It’s a perfect weeknight dinner or a showstopper for weekend gatherings that’ll have everyone asking for seconds.
Why This Recipe is a Keeper
This recipe is an absolute keeper because it strikes the perfect balance between bold flavors and effortless preparation. The harissa paste, a North African chili blend, adds a smoky heat that’s not overwhelming but deeply satisfying. Roasting a whole chicken ensures juicy, tender meat with crispy skin, elevating home-cooked chicken to a new level. The lemon couscous offers a refreshing contrast, making every bite exciting. Plus, it’s a one-pan meal that requires minimal hands-on time, freeing you up to relax or prepare sides. Whether you’re new to cooking whole chickens or a seasoned pro, this recipe is approachable and consistently delicious.
Ingredient Rundown
- 1 whole chicken (about 4-5 lbs): The star of the dish. Roasting whole chicken keeps the meat juicy and flavorful.
- 2 tablespoons harissa paste: This chili paste brings smoky, spicy depth to the chicken. Adjust quantity based on your heat preference.
- 3 tablespoons olive oil: Helps coat the chicken for roasting and adds richness.
- Salt and pepper: Essential for seasoning the chicken and couscous.
- 1 lemon, zested and juiced: Adds bright citrus notes to the couscous, balancing the spice.
- 2 cups couscous: A quick-cooking grain that soaks up the lemony broth beautifully.
- 2 1/4 cups chicken broth: Used to fluff the couscous and infuse it with savory flavor.
- 1 cup cherry tomatoes, halved: Adds sweetness and juiciness, complementing the spicy chicken.
- 1/2 cup chopped fresh parsley: Provides a fresh, herbaceous brightness to finish the dish.
- 1/4 cup sliced almonds, toasted: Adds a delightful crunch and nutty flavor.
Toolbox for This Recipe
- Roasting pan or large oven-safe skillet: For roasting the whole chicken evenly.
- Small bowl: To mix the harissa paste with olive oil and lemon juice.
- Measuring cups and spoons: For precise ingredient portions.
- Medium saucepan: To cook the couscous.
- Fork: To fluff the couscous once cooked.
- Knife and cutting board: For prepping the lemon, tomatoes, and parsley.
- Toaster or skillet: For toasting the sliced almonds.
Mastering Harissa Roasted Chicken with Lemon Couscous: How-To
Step 1: Prep and Preheat
Begin by preheating your oven to 425°F (220°C). Pat the whole chicken dry with paper towels; this helps the skin get crispy during roasting.
Step 2: Make the Harissa Coating
In a small bowl, whisk together the harissa paste, olive oil, lemon zest, a pinch of salt, and freshly ground black pepper. This mixture will infuse the chicken with smoky, spicy, and citrusy layers of flavor.
Step 3: Coat and Roast the Chicken
Rub the harissa mixture all over the chicken, making sure to get under the skin where possible for maximum flavor. Place the chicken breast-side up in your roasting pan or oven-safe skillet. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh. Baste the chicken with its juices halfway through roasting for extra moisture and flavor.
Step 4: Prepare Lemon Couscous
While the chicken roasts, bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, remove from heat, cover, and let it steam for 5 minutes. Fluff the couscous with a fork to separate the grains.
Step 5: Add Fresh Ingredients to Couscous
Mix the lemon juice, halved cherry tomatoes, chopped parsley, and a pinch of salt into the couscous. The fresh, bright ingredients balance the spicy chicken perfectly.
Step 6: Toast Almonds
In a small dry skillet over medium heat, toast the sliced almonds until golden brown and fragrant, about 3-5 minutes. Stir frequently to avoid burning.
Step 7: Bring It All Together
Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the roasted chicken alongside a generous helping of lemon couscous, sprinkled with toasted almonds for crunch. The vibrant colors and textures make this dish as beautiful as it is delicious.
How to Make It Lighter
- Use skinless chicken breasts or thighs instead of a whole chicken to reduce fat content.
- Swap out olive oil for a light spray of avocado oil to cut calories.
- Replace sliced almonds with chopped pistachios or pumpkin seeds for variety in healthy fats.
- Use low-sodium chicken broth to control salt intake.
- Increase the amount of cherry tomatoes and parsley for more fiber and freshness.
Slip-Ups to Skip
- Don’t skip drying the chicken before applying the harissa paste — moisture on the skin will prevent crispiness.
- Avoid overcooking the chicken; check the internal temperature regularly to keep the meat juicy.
- Be careful not to overcook the couscous, as it can become mushy. Remove from heat as soon as it absorbs the broth.
- Don’t add the lemon juice to the couscous too early; it’s best mixed in just before serving to keep the flavor bright.
Best Ways to Store
Store any leftover Harissa Roasted Chicken with Lemon Couscous in an airtight container in the refrigerator. The chicken will stay good for up to 3 days, and the couscous can be stored separately to keep its texture intact. To reheat, warm the chicken in the oven at 350°F (175°C) until heated through, and microwave or stovetop the couscous with a splash of broth or water to refresh it. For longer storage, the chicken and couscous can be frozen separately for up to 2 months.
Helpful Q&A
Can I use a store-bought harissa paste?
Absolutely! Store-bought harissa paste works wonderfully for this recipe. Just check the ingredients to ensure it aligns with your preferences, and adjust the amount based on how spicy you want the chicken.
What can I substitute if I don’t have couscous?
If couscous isn’t available, you can substitute with quinoa, bulgur, or even rice. Just adjust the cooking liquid and times accordingly to suit the grain you choose.
How do I know when the chicken is fully cooked?
The best way to ensure your chicken is done is by using a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh without touching the bone.
Can I make this recipe ahead of time?
Yes! You can roast the chicken and prepare the couscous a day ahead. Store them separately in the fridge. Reheat gently before serving, and toast fresh almonds just before plating for maximum crunch.
Don’t Miss These
- For another delicious whole chicken recipe, check out Herb Butter Roast Chicken With Pan Gravy, which offers rich, comforting flavors perfect for any occasion.
- If you love citrus and herbs, try the bright and easy Sheet Pan Lemon Herb Chicken Garlic Potatoes for a simple weeknight dinner.
Let’s Eat
There’s something so satisfying about carving into a perfectly roasted chicken with that crispy harissa-spiced skin and tender juicy meat. Pairing it with lemony, fluffy couscous dotted with sweet cherry tomatoes and fresh parsley creates a meal that’s both hearty and refreshing. The toasted almonds add a delightful nutty crunch that keeps every bite interesting. This Harissa Roasted Chicken with Lemon Couscous recipe is sure to become a beloved staple in your kitchen, bringing a touch of bold flavor and effortless elegance to your dinner table tonight.
Whether you’re cooking for family, friends, or enjoying a cozy meal for one, this dish delivers on taste, texture, and simplicity. So grab your ingredients, preheat that oven, and get ready to enjoy one of the most flavorful roasted chicken dinners you’ll ever make!
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Harissa Roasted Chicken with Lemon Couscous
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels to help the skin get crispy during roasting.
- In a small bowl, whisk together the harissa paste, olive oil, lemon zest, a pinch of salt, and freshly ground black pepper to make the harissa coating.
- Rub the harissa mixture all over the chicken, making sure to get under the skin where possible for maximum flavor. Place the chicken breast-side up in your roasting pan or oven-safe skillet.
- Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh. Baste the chicken with its juices halfway through roasting for extra moisture and flavor.
- While the chicken roasts, bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, remove from heat, cover, and let it steam for 5 minutes.
- Fluff the couscous with a fork to separate the grains.
- Mix the lemon juice, halved cherry tomatoes, chopped parsley, and a pinch of salt into the couscous.
- In a small dry skillet over medium heat, toast the sliced almonds until golden brown and fragrant, about 3-5 minutes, stirring frequently to avoid burning.
- Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the roasted chicken alongside a generous helping of lemon couscous, sprinkled with toasted almonds for crunch.
Notes
- Drying the chicken before applying harissa paste helps achieve crispy skin.
- Use a meat thermometer to avoid overcooking the chicken and keep it juicy.
- Toast almonds carefully to prevent burning and bring out their nutty flavor.
- Store leftovers in airtight containers separately; chicken lasts up to 3 days in the fridge, couscous may need a splash of broth when reheated.
- Substitute couscous with quinoa or bulgur if desired, adjusting cooking liquid accordingly.
