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Harissa Chicken Thighs with Couscous & Charred Zucchini Recipe
Ash Tyrrell

Harissa Chicken Thighs with Couscous & Charred Zucchini Recipe

I still remember the first time I made this dish on a weeknight when I had zero patience for anything complicated. I rubbed chicken thighs with harissa, threw zucchini on a hot pan, and fluffed up some couscous while everything sizzled away
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs – they stay juicy and crisp up beautifully under high heat
  • 3 tablespoons harissa paste – this is the flavor backbone so use a good quality one
  • 2 tablespoons olive oil – helps the marinade stick and keeps the chicken moist
  • 1 lemon zested and juiced – brightens up the smoky harissa flavor
  • 3 cloves garlic minced – adds a punchy, savory base note
  • 1 teaspoon ground cumin – rounds out the spice blend with warmth
  • 1 cup couscous – cooks in minutes and soaks up all the pan juices
  • 1 ¼ cups chicken broth – gives the couscous way more flavor than plain water
  • 2 medium zucchini sliced lengthwise – char beautifully and add a fresh contrast
  • ¼ cup sliced almonds toasted – gives the couscous a nutty crunch, don't skip the toasting
  • ¼ cup chopped parsley or cilantro – adds freshness right at the end
  • ¼ cup plain yogurt for serving – cools down the heat from the harissa
  • Salt and black pepper to taste – always season in layers, not just at the end

Method
 

  1. In a bowl, I whisk together harissa paste, olive oil, lemon zest, lemon juice, garlic, cumin, salt, and pepper. I coat the chicken thighs completely in this mixture, working it under the skin too. If I have time, I let it sit for 30 minutes, but even a quick 10-minute marinate still packs plenty of flavor.
  2. I heat my skillet over medium-high and place the chicken skin-side down first. This gets the skin crackling crisp in about 6 minutes. I flip it over, lower the heat slightly, and let it cook through until it hits 165°F internally, which takes another 10 to 12 minutes.
  3. While the chicken rests, I toss the zucchini slices in a little olive oil, salt, and pepper. I lay them on a hot, dry grill pan or skillet and let them sit untouched for a few minutes per side. This is what gives them those deep, smoky char marks without turning mushy.
  4. I bring the chicken broth to a boil in a saucepan, then stir in the couscous, cover it, and take it off the heat completely. After 5 minutes of resting, I fluff it with a fork so every grain separates nicely instead of clumping together.
  5. I fold the toasted almonds and chopped parsley into the warm couscous, then plate it as the base. I top it with the charred zucchini and rest the harissa chicken thighs right on top. A final drizzle of yogurt and a squeeze of lemon finishes the whole plate.

Notes

  • I always pat the chicken dry before marinating so the skin actually crisps instead of steaming.
  • I toast the almonds in a dry pan for two minutes before adding them, since raw almonds taste flat by comparison.
  • I never crowd the skillet when searing chicken, or the skin turns soggy instead of crackly.
  • I let the chicken rest for five minutes off the heat so the juices settle back into the meat.
  • I add a splash of extra lemon juice right before serving because it wakes up all the smoky flavors.