Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon harissa paste, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 2 minced cloves garlic, and 1 tablespoon honey to create the marinade.

2. 2

   Add 450 grams of cubed chicken breast to the marinade, toss to coat thoroughly, cover the bowl, and refrigerate for at least 30 minutes, or up to 4 hours.

3. 3

   Preheat a grill or broiler to medium-high heat, and thread the marinated chicken alternating with 1 red bell pepper, 1 zucchini, 1 red onion, and 1 cup cherry tomatoes onto skewers.

4. 4

   Grill the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and lightly charred.

5. 5

   While the skewers are cooking, place 1 cup medium-grain couscous in a heatproof bowl and pour 1.5 cups hot vegetable broth over it, cover, and let it sit for 5 minutes until the liquid is absorbed.

6. 6

   Fluff the cooked couscous with a fork, then stir in 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 tablespoon olive oil, and season with salt and black pepper to taste.

7. 7

   Serve the fire-roasted harissa miso chicken and vegetable skewers immediately alongside the lemon-herb couscous for a complete meal.