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Harissa and Honey-Glazed Chicken Breasts with Almond Couscous and Garlic Sauce

Smoky, fragrant and gently spicy harissa meets sweet and sticky honey to create bold, caramelized flavour in this succulent chicken dish. A creamy garlic-lemon sauce brings balance and dimension to both the chicken and couscous.

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Discovery
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 chicken breasts
  • 0.5 cups couscous
  • 113 gr baby tomatoes
  • 56 gr baby spinach
  • 1 lemon
  • 1 garlic, cloves
  • 28 gr almonds, sliced
  • 2 tbsp mayonnaise
  • 1 tbsp honey
  • 1 tbsp harissa spice blend
  • 1 tbsp unsalted butter*
  • 0.125 tsp sugar*
  • 1.33 tbsp oil*
  • 0.25 tsp salt*
  • 0.125 tsp pepper*
  • 1 chicken broth concentrate
  • 4 chicken breasts
  • 1 cup couscous
  • 227 gr baby tomatoes
  • 113 gr baby spinach
  • 1 lemon
  • 2 garlic, cloves
  • 28 gr almonds, sliced
  • 4 tbsp mayonnaise
  • 2 tbsp honey
  • 2 tbsp harissa spice blend
  • 2 tbsp unsalted butter*
  • 0.25 tsp sugar*
  • 2.66 tbsp oil*
  • 5 tsp salt*
  • 0.25 tsp pepper*
  • 2 chicken broth concentrates

Instructions

  1. Before starting, preheat the oven to 425˚F.Wash and dry all produce.Garlic Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) mediumand 1 tsp (2 tsp) extra! Add almonds to an unlined baking sheet.Toast in the middle of the oven, stirring halfway through, until golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)Transfer almonds to a plate.Turn oven broiler to high.
  2. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Roughly chop spinach.Peel, then mince or grate garlic.Stir together honey and Harissa Spice Blend in a small bowl.
  3. Add lemon zest, broth concentrate, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add spinach, then stir until wilted. Remove from heat, then add couscous. Stir to combine.Cover and let stand, 5 min.
  4. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Remove from heat, then spoon harissa-honey mixture over chicken. (NOTE: Chicken will finish cooking in step 5.)
  5. Arrange tomatoes around chicken in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer chicken and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 ppl].) Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper.Broil in the middle of the oven, until tomatoes burst and chicken is cooked through, 8-9 min.** Meanwhile, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
  6. Fluff couscous with a fork, then stir in toasted almonds.Thinly slice chicken.Divide couscous between bowls. Top with chicken, tomatoes and any remaining sauce in the pan.Drizzle with garlic sauce. Squeeze a lemon wedge over top, if desired.