Looking for a flavour-packed chicken dinner that’s easy enough for weeknights but impressive enough to serve to guests? This Harissa & Honey Chicken with Lentil Couscous and Cucumber Yogurt combines sweet honey, smoky harissa and the distinctive crunch of Maldon Smoked Sea Salt Flakes for a dish that’s rich in flavour and wonderfully balanced. Tender glazed chicken sits atop fluffy couscous and lentils, while a cooling cucumber and dill yogurt adds a fresh, vibrant finish.
Created by food writer and cook Margie Nomura, this easy chicken and couscous recipe is packed with contrasting textures and bold Mediterranean-inspired flavours. The smoky heat of harissa, sweetness of honey and citrusy brightness of lemon come together beautifully, making this a satisfying family meal that’s ready in under 40 minutes. Perfect for a midweek supper, meal prep or casual entertaining, it’s a recipe you’ll want to make again and again.
How to Make Harissa and Honey Chicken with Lentil Couscous and Cucumber Yogurt
- Season the chicken with salt and pepper. Heat a little olive oil in a large frying pan and cook the thighs for about 4–5 minutes on each side, until golden. Skin-on thighs may need a little longer on the skin side to crisp up.
- Mix the harissa, honey and half the lemon juice and a pinch of the Maldon Smoked Sea Salt Flakes. Turn the heat down, pour the mixture into the pan and spoon it over the chicken for a couple of minutes, until glossy and the chicken is cooked through. Transfer the chicken to a plate, leaving the sauce in the pan.
- Add the couscous and drained lentils to the pan and stir them through the sauce. Pour in the hot stock, cover with a lid and take off the heat. Leave for 5 minutes.
- Meanwhile, mix the cucumber, yoghurt, dill and remaining lemon juice. Season to taste.
- Fluff the couscous with a fork. Slice the chicken and arrange it on top, then spoon over the cucumber yoghurt. Finish with a drizzle of olive oil and more dill and another little pinch of the Maldon Smoked Sea Salt Flakes.
Tasting notes
The first 8–10 minutes gives the chicken colour, but thigh size varies. Make sure it’s fully cooked during the glazing step before taking it out of the pan; it won’t cook further while the couscous sits
