Harissa Chicken Salad with Roasted Carrots and Couscous

Name: Harissa Chicken Salad with Roasted Carrots and Couscous
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry (about 6 thighs); 3 tbsp (50 g) harissa paste; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; 2 cloves (8 g) garlic cloves, finely grated or minced; 1 tsp (2 g) ground cumin; ¾ tsp (3 g) kosher salt, (Diamond Crystal; use slightly less if using table salt); 1 lb (450 g) carrots, peeled and cut into sticks about 3 inches (7.5 cm) long and ½ inch (1.25 cm) thick; 1 tbsp (15 ml) extra-virgin olive oil; ½ tsp (1 g) ground caraway; ½ tsp (2 g) kosher salt; 1 cup (170 g) fine couscous; 1 cup (240 ml) water, boiling; 1 tbsp (15 ml) extra-virgin olive oil; ½ tsp (2 g) kosher salt; 3 tbsp (45 ml) fresh lemon juice; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (6 g) harissa paste; 1 tsp (7 g) honey; ¼ tsp (1 g) kosher salt; ¼ medium (40 g) red onion, very thinly sliced; 1 cup (30 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped, lightly packed; 4 oz (115 g) feta cheese, crumbled into bite-size pieces; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Harissa-marinated chicken thighs and caramelized carrots roast together on one sheet pan, then get tossed with fluffy couscous, parsley, tangy feta and a bright lemon-harissa dressing. It's a warm, spicy-sweet Tunisian-inspired salad that works for dinner or lunches.

Prep: 25 min
Cook: 32 min
Wait: 35 min
Total: 1 hr 32 min
Makes: 4 main-course servings (about 2 cups each)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry (about 6 thighs)
3 tbsp (50 g) harissa paste
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 cloves (8 g) garlic cloves, finely grated or minced
1 tsp (2 g) ground cumin
¾ tsp (3 g) kosher salt, (Diamond Crystal; use slightly less if using table salt)
For the carrots
1 lb (450 g) carrots, peeled and cut into sticks about 3 inches (7.5 cm) long and ½ inch (1.25 cm) thick
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (1 g) ground caraway
½ tsp (2 g) kosher salt
For the couscous
1 cup (170 g) fine couscous
1 cup (240 ml) water, boiling
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2 g) kosher salt
For the dressing and salad
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (6 g) harissa paste
1 tsp (7 g) honey
¼ tsp (1 g) kosher salt
¼ medium (40 g) red onion, very thinly sliced
1 cup (30 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped, lightly packed
4 oz (115 g) feta cheese, crumbled into bite-size pieces
freshly ground black pepper, to taste

Equipment (8)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
Large bowl for marinating
Medium heatproof bowl with a plate or lid for the couscous
Small bowl or jar for the dressing
Instant-read thermometer
Large serving bowl or platter
Kettle or small saucepan

Steps

Before you start

The chicken marinates for 30 minutes, so start there. Overnight in the fridge also works and gives deeper flavor.
Harissa brands vary a lot in heat and saltiness. Taste a little first. If yours is very hot, use 2 tablespoons in the marinade; if it's mild, use the full 3.
Use fine, quick-cooking couscous (the small-grain kind), not pearl/Israeli couscous, which needs a different method.
Bring about 1 cup (240 ml) of water to a boil while the carrots roast so it's ready for the couscous.

1
Marinate the chicken
- In a large bowl, stir together 3 tablespoons harissa, 2 tablespoons olive oil, 1 tablespoon lemon juice, the grated garlic, cumin and ¾ teaspoon salt until smooth.
- Add the dry chicken thighs and turn them with your hands until every piece is evenly coated.
- Cover and refrigerate for 30 minutes (up to 24 hours).
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Ready when: Chicken is evenly coated in a deep red, glossy paste
Tip: Pat the chicken dry first so the marinade clings instead of sliding off.
2
Preheat and cut carrotsOven 425°F / 220°C
- About 15 minutes before the marinade time is up, position a rack in the center of the oven and heat it to 425°F (220°C).
- Line the baking sheet with parchment.
- Cut the carrots into even sticks, about 3 inches (7.5 cm) long and ½ inch (1.25 cm) thick, halving any thick tops lengthwise so all pieces cook at the same pace.
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Ready when: Oven has fully reached 425°F (220°C)
Tip: Even sizing matters: thin carrot pieces scorch before thick ones soften.
3
Roast carrots firstOven 425°F / 220°C
- Toss the carrots on the lined sheet with 1 tablespoon olive oil, the caraway and ½ teaspoon salt.
- Spread them over half of the pan in a single layer, leaving the other half empty for the chicken.
- Roast at 425°F (220°C) for 10 minutes.
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Ready when: Carrots are beginning to soften and show a little browning at the edges
Tip: Don't crowd the pan, or the carrots will steam instead of caramelize.
4
Add chicken and roastOven 425°F / 220°C
- Remove the pan from the oven.
- Lay the marinated thighs on the empty half in a single layer, spaced apart, scraping any extra marinade over them.
- Return to the oven and roast 20 to 24 minutes more, stirring the carrots once halfway through, until the chicken is deeply browned at the edges and the carrots are tender and caramelized.
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Ready when: Thickest part of the chicken reads 175°F (80°C) on an instant-read thermometer; a fork easily pierces the carrots
Tip: Thighs are forgiving up to 175°F (80°C) and become more tender than at the minimum safe 165°F (74°C).
5
Steam the couscous
- While the chicken roasts, put the couscous, 1 tablespoon olive oil and ½ teaspoon salt in a medium heatproof bowl and stir.
- Pour in 1 cup (240 ml) boiling water, stir once, and cover tightly with a plate.
- Let stand 10 minutes, then fluff with a fork, breaking up any clumps.
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Ready when: All the water is absorbed and the grains are tender, separate and fluffy
Tip: Don't add more water; extra liquid makes couscous gummy.
6
Whisk the dressing
- In a small bowl or jar, whisk together 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon harissa, the honey and ¼ teaspoon salt.
- Add the sliced red onion and let it sit while the chicken rests so it mellows slightly.
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Ready when: Dressing is smooth, emulsified and slightly orange
Tip: Shake it in a lidded jar for a quicker, more stable emulsion.
7
Rest the chickenOven 175°F / 80°C
- Check the chicken with an instant-read thermometer in the thickest part of a thigh; it should read at least 175°F (80°C).
- If not, return it to the oven for 3 to 4 minutes.
- Transfer the chicken to a cutting board and rest for 5 minutes so the juices settle.
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Ready when: Thermometer reads 175°F (80°C); juices run clear
Tip: Leave the carrots on the pan to stay warm.
8
Slice the chicken
- Cut the rested chicken across the grain into ½-inch (1.25 cm) slices.
- Pour any juices from the board over the slices.
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Ready when: Slices hold together and look juicy and red-brown, with no pink
9
Assemble and serve
- In a large serving bowl, combine the fluffed couscous, roasted carrots, parsley and the dressing with the onions.
- Toss gently, then taste and add pepper or a pinch more salt if needed.
- Top with the sliced chicken and crumbled feta.
- Serve warm or at room temperature.
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Ready when: Couscous is lightly glossy and every grain is coated; carrots and parsley are evenly distributed
Tip: Add the feta last so it stays in distinct pieces rather than melting into the couscous.

Good to know

Tips

Use thighs rather than breasts: they stay juicy through high-heat roasting and the harissa clings well.
Roast carrots until the edges are dark brown; this caramelization balances the harissa's heat.
If the salad tastes flat, add a squeeze of lemon or a pinch of salt just before serving.
To cool the heat, serve with a spoonful of plain yogurt.

Make ahead

"Marinate the chicken up to 24 hours ahead. Roast the carrots and cook the couscous up to 1 day ahead and refrigerate separately. Reheat the chicken, then toss everything with the dressing and parsley just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: store in an airtight container up to 4 days; keep the feta and parsley separate for best texture. Freezer: the cooked chicken alone freezes up to 2 months; thaw overnight in the fridge. Reheat chicken in a 350°F (175°C) oven or microwave until hot to 165°F (74°C); the salad is also good cold."

Substitutions

boneless, skinless chicken thighs → bone-in, skin-on chicken thighs. Roast 35 to 40 minutes at 425°F (220°C) to 175°F (80°C); add them to the pan at the same time as the carrots.
fine couscous → cooked quinoa or bulgur. Use about 3 cups cooked; skip the boiling-water step.
feta cheese → goat cheese or ricotta salata. Goat cheese is creamier; ricotta salata is firmer and less tangy.
harissa paste → 1 tbsp tomato paste plus 1 tbsp chili flakes and 1 tsp smoked paprika, mixed with the oil. A rough homemade stand-in. Adjust the heat to taste.