Harissa Chicken with Saffron Pearled Couscous

This recipe is inspired by two culinary greats: David Lebovitz and Helene Henderson. If you aren’t familiar with either, I encourage you to check them out and buy their cookbooks–David’s My Paris Kitchen and Helene’s Malibu Farm are two excellent options (I own both and have made many, many recipes from each of them over the years).

My harissa chicken has many of the same elements as David’s, but I, of course, needed to change some things up to make it appropriate for two servings.

For Helene’s Saffron Pearled Couscous, I had to change some ingredient quantities, swapped out snap peas for blanched green beans, and added some radicchio because I wanted an extra pop of color.

This is an easy and immensely flavorful dish.

Summer couscous, Malibu Farm couscous, Mid-Eastern salads, Light and Fresh Summer Meals

Chicken, Dinner

Mediterranean

Yield: 2

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Harissa Chicken with Saffron Pearled Couscous Salad

Level: Easy

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Ingredients

For the Chicken:

• 2 tablespoons olive oil
• 2 tablespoons harissa
• ½ teaspoon cumin
• ⅛ teaspoon cinnamon
• Salt and pepper
• 2 skin-on, bone-in chicken legs

For the Couscous:

• ½ radicchio, sliced into ¼-inch strips
• 2 cups of water
• 10-12 green beans, trimmed and cut into 1-inch pieces
• ½ tablespoon butter
• yellow corn kernels, sliced from one ear of cob
• Salt and pepper
• 1 cup chicken broth or stock
• ½ cup couscous
• Pinch of saffron
• 1 tablespoon olive oil
• 1 garlic clove, finely minced
• Juice and zest of 1 small lemon
• ½ bunch parsley, roughly chopped
• 1 tablespoon mint, roughly chopped

Preparation

Marinate the Chicken:

1. Preheat oven to 400ºF.
2. In a bowl large enough to comfortably hold the two chicken legs, mix together the harissa, olive oil, cumin, and cinnamon. Sprinkle in some salt and pepper.
3. Add chicken to the marinade, making sure to completely cover chicken, including under the skin. Put aside at room temperature for at least 30 minutes.

Prepare Couscous Salad:

1. While chicken is marinating, prepare the couscous.
2. Start by soaking the radicchio in cold water for about 30 minutes.
3. While radicchio is taking a bath, prepare the rest of the salad.
4. Start by blanching the beans. Heat 2 cups of water in a medium sauce pan. When boiling, add beans and cook for about 1 minute. Turn off heat and remove beans using a collander. Immediately place beans in a bowl of ice water. Once beans have cooled, transfer to a medium-sized bowl.
5. Using the same saucepan, melt butter and cook corn for 2-3 minutes, until lighty browned. Season to taste with salt and pepper, and add to bowl with blanched beans.
6. Using the same saucepan, heat broth or stock. When boiling, add couscous and saffron and cook according to the package's instructions. When fully cooked, take off stove and transfer couscous to the bowl with cooked vegetables.
7. Drain radicchio with paper towels to remove as much moisture as possible and then add to the bowl.
8. Add olive oil, garlic, lemon juice and zest to bowl and stir everything together. Salt and pepper, to taste. Cover bowl with plastic wrap and cool in refrigerator.

Roast Chicken:

1. Remove chicken from bowl and place on a rimmed baking sheet and bake for 35-40 minutes, or until they've reached an internal temperature if 165ºF.
2. Once fully cooked, remove and let sit for about 10 minutes.

Assemble and Serve:

1. Place chicken legs on two individual plates and then split saffron couscous on each plate. Top couscous with parsley and mint and serve.

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