Charred Harissa Chicken with Couscous Salad
Spicy harissa-marinated chicken thighs flame-grilled over open fire, served atop a vibrant lemon-herb couscous salad. This North African-inspired dinner is bold and satisfying, perfect for a scenic sunset meal after a full day outdoors.
Equipment
- Grill grate or portable grill
- large bowl
- Tongs
- Medium pot (for couscous)
- Knife
Ingredients
- 4 pieces boneless, skinless chicken thighs trimmed
- 2 tablespoons harissa paste plus more for serving
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 cup instant couscous
- 1 1/4 cups water for couscous
- 1 lemon zested and juiced
- 1/2 cup cherry tomatoes halved
- 1/4 cup chopped cucumber
- 1/4 cup fresh parsley chopped
- 1/4 cup crumbled feta cheese optional
Instructions
- Prepare a medium-hot fire and set grill grate over embers or set up a portable grill.
- In a bowl, mix harissa paste, olive oil, smoked paprika, and sea salt. Add chicken thighs and coat well. Marinate for at least 15 minutes while you prep salad.
- Bring 1 1/4 cups water to a boil. Stir in couscous, cover, and let sit off heat for 5 minutes. Fluff with a fork.
- Stir lemon zest and juice, cherry tomatoes, cucumber, parsley, and feta into couscous. Season to taste with salt.
- Grill chicken thighs over direct heat, turning every few minutes, until charred and cooked through (about 6–8 minutes per side).
- Serve chicken sliced over couscous salad. Drizzle with extra harissa, if desired.
Notes
For best results, grill chicken directly over wood fire or hot coals for a smoky flavor. Marinate in a zip-top bag at camp for less mess. Couscous is ideal outdoors—quick and one-pot friendly.
Nutrition
Calories: 280kcal | Carbohydrates: 51.5g | Protein: 17.9g | Fat: 7.2g | Saturated Fat: 4g | Sodium: 615mg | Fiber: 2.4g | Sugar: 3.1g