Harissa Chicken Thighs with Lemony Couscous

Spiced chicken gets crispy in the oven while couscous cooks on the stove. Fast enough for Tuesday.

Prep: 10 minsCook: 40 minsTotal: 50 minServes: 4Easy

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Ingredients

Chicken

6chicken thighs(bone-in, skin-on)

2 tbspharissa paste

2 tbspolive oil

1 tspsalt

Couscous

1.5 cupscouscous

1.75 cupschicken stock

1lemon(zested and juiced)

0.25 cupfresh parsley(chopped)

2 tbspbutter

Preheat oven to 425°F (220°C).
Mix harissa, olive oil, and salt in a bowl. Rub all over chicken thighs.
Place chicken skin-side up on a baking sheet. Roast for 35-40 minutes until skin is crispy and juices run clear.
While chicken cooks, bring stock to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork. Stir in butter, lemon zest, lemon juice, and parsley.
Serve chicken over couscous with any pan juices drizzled on top.