Harissa-Marinated Chicken Skewers with Couscous
- prep time 25 min
- total time 115 min
- serves 4
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) garlic, minced
4 tsp (20 mL) tomato paste
2 tsp (10 mL) cayenne
1 tsp (5 mL) caraway seeds
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
1 tsp (5 mL) kosher salt
2 lb. (1 kg) boneless skinless chicken breasts
8-10 wooden skewersCouscous
½ tsp (2 mL) kosher salt
½ tsp (2 mL) cumin seeds
1 cup (250 mL) couscous
1 Tbsp (15 mL) butter
2 Tbsp (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.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.
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