FROM THE CLEAR SYNC KITCHEN / lunch
Harissa Chicken Couscous Bowl
Warmly spiced chicken with fluffy couscous, cucumber, and lemon yogurt
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The ingredients
Listed major allergens: Milk, Wheat. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Pound chicken to an even 0.75-inch thickness. Rub with harissa, 2 tbsp olive oil, cumin, garlic, 0.75 tsp salt and pepper; rest 10 minutes.
- 02
Heat remaining 1 tbsp olive oil over medium heat. Cook chicken about 5 to 7 minutes per side, lowering heat if the harissa darkens, until the thickest part reaches 165°F.
- 03
Transfer to a board and rest 5 minutes, then slice.
- 04
Meanwhile bring chicken broth and butter to a boil in a saucepan. Stir in couscous and remaining 0.25 tsp salt, cover, remove from heat, and steam 5 minutes.
- 05
Fluff couscous and stir in 1 tbsp lemon juice and half the parsley.
- 06
Stir yogurt with the remaining 1 tbsp lemon juice and 2 tbsp water.
- 07
Assemble bowls with couscous, sliced chicken, cucumber, and tomatoes. Spoon yogurt over and sprinkle with remaining parsley.
Spoon the measured lemon yogurt sauce over the bowls just before serving.
Make tomorrow easier
Store chicken and couscous separately in the refrigerator up to 3 days. Reheat chicken to 165F. Keep salad vegetables and yogurt separate; check the harissa ingredient label. Sample recipe; not kitchen-tested. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Smoky-sweet harissa coats juicy chicken while fluffy couscous and cool yogurt keep each bite balanced and inviting.
Meal balance
Chicken and vegetables accompany couscous. Your grain portion and sauce choices still matter for glucose management.
NIDDK · Meal planning and glucose ↗