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Homemade Harissa Roasted Chicken with Lemon Couscous recipe photo

Harissa Roasted Chicken with Lemon Couscous

This Harissa Roasted Chicken with Lemon Couscous is bursting with smoky, spicy, and citrusy flavors for an effortless, vibrant weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: North African
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 4-5 lbs
  • 2 tablespoons harissa paste
  • 3 tablespoons olive oil
  • salt
  • pepper freshly ground
  • 1 whole lemon zested and juiced
  • 2 cups couscous
  • 2 1/4 cups chicken broth
  • 1 cup cherry tomatoes halved
  • 1/2 cup fresh parsley chopped
  • 1/4 cup sliced almonds toasted

Equipment

  • Roasting pan or large oven-safe skillet
  • Small bowl
  • Measuring cups and spoons
  • Medium saucepan
  • Fork
  • Knife and cutting board
  • Toaster or skillet

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels to help the skin get crispy during roasting.
  2. 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.
Roasting the Chicken
  1. 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.
  2. 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.
Preparing the Lemon Couscous
  1. 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.
  2. Fluff the couscous with a fork to separate the grains.
  3. Mix the lemon juice, halved cherry tomatoes, chopped parsley, and a pinch of salt into the couscous.
Toasting Almonds and Serving
  1. 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.
  2. 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.