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an image of a bottle of Harissa Paste to be added on chicken

Harissa Paste with Chicken and Couscous Salad

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  • Author:
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Cuisine: South African


South Africans love their heat so I borrowed a taste from our North African brothers with a Harissa paste that adds so much depth, color, and flavor when added to any dish.


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  1. Toast the seeds in a frying pan on the stovetop.
  2. Allow it to cool then grind.
  3. Soak the dried chilies in boiling water for about 20-30 minutes.
  4. Drain chilies and place them in the processor along with the remaining ingredients (except the tomato paste).
  5. Process until it forms a thick paste.
  6. If the paste is too spicy, then cool it down by adding a few spoonsful of tomato paste.
  7. Store in a jar and refrigerate for up to 2 weeks.
  8. Rub the paste over chicken pieces and place in the oven at 180 till fully cooked.
  9. Enjoy!!
  10. Couscous Salad
  11. Prepare couscous as per box instructions.
  12. Add your choice of salad ingredients (olives/tomatoes/spring onion/mint/coriander/cucumber etc.) Squeeze the juice of half a lemon over the couscous and toss well.



  • Serving Size: 1
  • Calories: 173
  • Sugar: 6
  • Sodium: 168
  • Fat: 14
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 13
  • Fiber: 3
  • Protein: 3
  • Cholesterol: 0
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