The blend of North African and Mediterranean flavors that come together in this beautiful stew-like recipe are simply lovely. This butternut harissa chicken with couscous is a flavorful and exciting dish made with spice-seasoned chicken and simmered in a mix of Pacific Foods® Organic Butternut Squash Soup and harissa (a spicy North African chili paste). The slightly sweet butternut flavor combines perfectly with the harissa to create a luscious and complex flavor. Chickpeas add heartiness and texture, and the dish is served over couscous infused with lemon zest and cilantro. It is a feast of flavors that comes together in only 40 minutes.
Season the chicken with the za'atar and salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 4 minutes or until browned, stirring occasionally.
Add the onion to the skillet and cook for 3 minutes or until tender-crisp, stirring often. Add the harissa and garlic and cook and stir for 2 minutes.
Stir in the soup and chickpeas and heat to a boil. Reduce the heat to medium-low. Cook for 12 minutes or until the chicken is done and the soup mixture is slightly reduced, stirring occasionally.
While the chicken mixture is cooking, heat the remaining 1 tablespoon oil in a 2-quart saucepan over medium heat. Add the uncooked couscous and 1 pinch each of salt and pepper and stir to coat. Cook and stir for 3 minutes or until the couscous is lightly toasted. Stir in the heated broth. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Fluff the couscous with a fork. Stir in 1/4 cup cilantro and the lemon zest. Serve the chicken mixture over the couscous and sprinkle with the remaining 1/4 cup cilantro.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.