Harissa Chicken Bowl

Ingredients

• 510 g Boneless chicken thighs
• 2 el Harissa paste
• 2 el Olive oil (For the marinade)
• 2 teentjes Garlic (Finely chopped)
• 1 tl Ground cumin
• 1 tl Smoked paprika
• Salt (To taste)
• Black pepper (To taste)
• 200 g Pearl couscous (Cook according to the package instructions and rinse with cold water)
• 0.5 stuk Cucumber (Diced)
• 1 stuk Red onion (Finely sliced)
• 4 el Pomegranate seeds (Plus extra for topping)
• 3 handje Spinach (One handful per person)
• Fresh mint and parsley (To taste)
• 2 el Lemon juice (For the pearl couscous salad)
• 2 el Olive oil (For the salad)
• 1 stuk Avocado (For the spread)
• 75 g Cottage cheese
• 0.5 stuk Lemon juice (Juice of half a lemon, for the spread)
• 75 g Feta (Crumble)
• Pomegranate seeds (Extra, for topping)
• Lemon (Cut into wedges, for serving)

Steps

1. 1

   Place the chicken thighs in a bowl. Add the harissa paste, 2 tbsp olive oil, finely chopped garlic, ground cumin, smoked paprika, salt, and pepper.

2. 2

   Mix the chicken thoroughly so that all pieces are coated with the marinade. Cover the bowl and marinate the chicken in the refrigerator for at least 20 minutes.

3. 3

   Meanwhile, prepare the pearl couscous according to the package instructions. Drain and rinse the couscous with cold water to stop the cooking process and cool it down.

4. 4

   Dice the half cucumber and finely chop the red onion. Roughly chop the fresh mint and parsley.

5. 5

   Mix the cooled pearl couscous with the cucumber, red onion, pomegranate seeds, spinach, mint, and parsley.

6. 6

   Add 2 tbsp lemon juice and 2 tbsp olive oil. Season the salad with salt and pepper, and mix everything well.

7. 7

   Halve the avocado and remove the pit. Scoop the flesh from the skin and place it in a blender or food processor.

8. 8

   Add the cottage cheese, the juice of half a lemon, salt, and pepper. Blend until smooth and creamy.

9. 9

   Heat a large frying pan over high heat. Fry the marinated chicken thighs until golden brown and fully cooked, approximately 6-8 minutes per side depending on their thickness. The chicken should no longer be pink inside and should reach an internal temperature of 74 °C.

10. 10

    Let the cooked chicken rest briefly, then cut it into bite-sized pieces.

11. 11

    Divide the pearl couscous salad among three bowls or meal-prep containers. Add the cottage cheese and avocado spread, then place the harissa chicken on top.

12. 12

    Finish each bowl with crumbled feta, extra pomegranate seeds, and a lemon wedge.

Notes

The chicken can marinate for at least 20 minutes; marinating it longer will add more flavor. For meal prep, allow everything to cool completely before sealing and refrigerating the bowls. The salad, spread, and chicken can also be stored separately to help maintain a fresher texture.

Nutrition per serving

• main course
• bowl
• high-protein
• meal prep
• Mediterranean-inspired
• spicy
• summer recipe
• served cold