Harissa Chicken and Chickpea Stew with Golden Couscous

Name: Harissa Chicken and Chickpea Stew with Golden Couscous
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Tunisian
Ingredients: 2 pound chicken thigh (boneless, skinless); 2 tablespoon olive oil; 1 yellow onion (large, diced); 4 clove garlic (minced); 1 red bell pepper (diced); 28 ounce diced tomatoes (undrained); 2 tablespoon tomato paste; 1.5 tablespoon harissa paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 15 ounce chickpeas (rinsed and drained); 3 cup chicken broth; 2 cup couscous (uncooked); 1.5 cup water (boiling); 2 tablespoon fresh parsley (chopped)

A vibrant and aromatic Tunisian stew featuring tender chicken thighs, chickpeas, and a rich tomato-harissa sauce, perfectly complemented by fluffy golden couscous.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 5
Cuisine: Tunisian
Difficulty: Easy

Dietary

Egg-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

2 pound chicken thigh (boneless, skinless)
2 tablespoon olive oil
1 yellow onion (large, diced)
4 clove garlic (minced)
1 red bell pepper (diced)
28 ounce diced tomatoes (undrained)
2 tablespoon tomato paste
1.5 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground turmeric
0.5 teaspoon salt
0.25 teaspoon black pepper
15 ounce chickpeas (rinsed and drained)
3 cup chicken broth
2 cup couscous (uncooked)
1.5 cup water (boiling)
2 tablespoon fresh parsley (chopped)

Instructions

Pat the chicken thighs dry and season them generously with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
Add the diced yellow onion to the pot and cook for 5 minutes, until softened. Stir in the minced garlic and diced red bell pepper and cook for another 3 minutes.
Stir in the diced tomatoes, tomato paste, harissa paste, ground cumin, ground coriander, ground turmeric, and 1/4 teaspoon salt. Cook for 2 minutes, stirring occasionally.
Pour in 3 cups chicken broth, bring to a simmer, then return the seared chicken to the pot. Cover and reduce heat to low. Simmer for 25 minutes.
Stir in the rinsed and drained chickpeas and cook for another 5 minutes, or until the chicken is cooked through and tender.
While the stew simmers, prepare the couscous: In a medium bowl, combine 2 cups uncooked couscous with 1 1/2 cups boiling water and a pinch of salt. Stir briefly, then cover the bowl with a plate or lid and let sit for 5 minutes, until the water is absorbed. Fluff with a fork.
Taste the stew and adjust seasoning if needed. Serve the Harissa Chicken and Chickpea Stew over the golden couscous, garnished with fresh parsley.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. This stew can also be frozen for longer storage.

Nutrition (per serving)

Calories: 620
Protein: 50.8 g
Carbohydrates: 65.5 g
Fat: 19.5 g
Fiber: 11.2 g
Sodium: 750 mg
Saturated Fat: 4.5 g
Sugar: 10.1 g
Cholesterol: 135 mg