Harissa-Marinated Chicken Skewers with Couscous

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  • prep time 25 min
  • total time 115 min
  • serves 4
Harissa-Marinated Chicken Skewers with Couscous

If you like spicy food, harissa is for you. This chicken is ready to grill after one hour, but the longer you let it marinate the more flavorful it will be. A dollop of yogurt or sour cream garnishes this dish perfectly. Courtesy of Kristen Eppich.

Grill, Rice/Grain, Dinner, Main, Middle Eastern, Summer



3 tablespoons (45 mL) olive oil

1 tablespoon (15 mL) garlic, minced

4 teaspoons (20 mL) tomato paste

2 teaspoons (10 mL) cayenne

1 teaspoon (5 mL) caraway seeds

1 teaspoon (5 mL) ground coriander

1 teaspoon (5 mL) ground cumin

1 teaspoon (5 mL) kosher salt

2 pounds (1 kg) boneless skinless chicken breasts

8-10 wooden skewers


½ teaspoon (2 mL) kosher salt

½ teaspoon (2 mL) cumin seeds

1 cup (250 mL) couscous

1 tablespoon (15 mL) butter

2 tablespoons (30 mL) cilantro, chopped



1. Combine olive oil with garlic, tomato paste, cayenne, caraway, coriander and cumin and salt in a small bowl. Slice chicken into bite-sized cubes (about 1 ½-inch) and place in a large bowl. Add spice mixture to chicken and stir to coat evenly. Cover and marinate in the refrigerator for 1 hour or overnight.

2. Soak skewers in water for 30 min. Thread 4-6 pieces of chicken onto each skewer. Preheat bbq or grill pan to medium high. Cook skewers until grill marks appear and chicken is no longer pink, 4 to 5 min per side. Serve with couscous.


1. Bring 1 ¼ cup water, salt and cumin seeds to a boil in a medium pot. Stir in couscous and remove from heat. Cover and let sit for 5 min. Fluff with a fork and stir in butter and cilantro.

See more: Grill, Rice/Grain, Dinner, Main, Middle Eastern, Summer

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