Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 4 cups of chicken broth, 3 tablespoons of harissa paste, 1 finely chopped medium onion, and 3 minced cloves of garlic; bring the mixture to a gentle simmer over medium heat.

2. 2

   Carefully add 4 boneless, skinless chicken breasts to the simmering liquid, ensuring they are fully submerged, and reduce the heat to low, poaching for 15 minutes or until the chicken is cooked through.

3. 3

   While the chicken poaches, prepare the couscous by combining 1.5 cups of dry couscous with 1.5 cups of boiling water in a medium bowl, covering it, and letting it steam for 5 minutes until fluffy.

4. 4

   Remove the poached chicken breasts from the pot, shred them into bite-sized pieces using two forks, and set aside while keeping the poaching liquid warm.

5. 5

   To the fluffed couscous, add 0.5 cup of drained and rinsed chickpeas, the zest of 1 whole lemon, 0.25 cup of chopped fresh cilantro, and 0.25 cup of chopped fresh parsley, then drizzle with 2 tablespoons of olive oil and mix gently.

6. 6

   To serve, spoon a generous portion of the lemon-herb couscous onto each plate, top with the shredded harissa-poached chicken, and ladle 0.5 cup of the warm harissa poaching liquid over each serving for extra flavor.