Name: Harissa-Marinated Grilled Chicken Thighs with Lemon Spring Vegetable Couscous and Charred Cherry Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: North African / Mediterranean-inspired
Ingredients: 4 large (about 160 g / 5.5 oz each; 640 g total) boneless skinless chicken thighs; 2 tablespoons (30 g) harissa paste; 4 cloves (about 12 g) garlic, minced; 4 tablespoons (60 ml) fresh lemon juice; 4 tablespoons (60 ml) extra-virgin olive oil (for marinade & grilling); 200 g (about 1 1/3 cups) fine couscous (dry); 300 ml hot vegetable or chicken stock; 220 g (about 1 1/3 cups) spring peas (fresh or thawed); 16 small (about 320 g) baby carrots, halved lengthwise; 2 small (about 240 g total) small zucchini, sliced on the bias; 36 small (about 540 g) cherry tomatoes; 4 tablespoons (about 8 g) fresh mint, chopped; 4 tablespoons (about 8 g) fresh flat-leaf parsley, chopped; 4 tablespoons (about 28 g) toasted slivered almonds; 120 g (1/2 cup) plain Greek yogurt (optional, for serving); 4 teaspoons (20 ml) extra-virgin olive oil (for vegetables & finishing); 4 pinches sumac or smoked paprika (optional garnish)

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