Spicy Harissa and Honey Shredded Chicken with Mediterranean Couscous
This unique fusion recipe combines the bold flavors of North African harissa with a touch of sweetness from honey, served over a bed of Mediterranean couscous. The dish is vibrant, aromatic, and perfect for a family dinner or a gathering with friends.
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Begin by marinating the chicken in a mixture of 1/4 cup harissa paste, 2 tablespoons honey, and 1 tablespoon olive oil for at least 30 minutes to allow the flavors to penetrate the meat.
Preheat your oven to 375°F (190°C).
Place the marinated chicken in a baking dish and cover it with aluminum foil.
Bake the chicken for 25-30 minutes, or until it reaches an internal temperature of 165°F (75°C).
While the chicken is baking, prepare the couscous by bringing 1 1/2 cups of vegetable broth to a boil in a saucepan.
Once boiling, remove the saucepan from heat and stir in 1 cup of couscous, cover, and let it sit for 5 minutes.
Fluff the couscous with a fork and mix in 1/2 cup of chopped sun-dried tomatoes, 1/4 cup of chopped fresh parsley, and the juice of 1 lemon.
After the chicken is done baking, shred it using two forks and mix it with the remaining marinade from the baking dish.
To serve, place a generous scoop of the Mediterranean couscous on each plate and top it with the spicy shredded chicken.
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Garnish with additional parsley and a drizzle of olive oil for an extra touch of flavor.
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