Traditional harissa is an incendiary red spice paste that’s stirred into couscous dishes. This green version is not quite as hot and adds a lovely herbal note to this flavorful one dish meal. Serve the chicken stew over the couscous in shallow bowls, garnishing with a spoonful of the green sauce and some sweet red grape halves, golden raisins, or toasted slivered almonds.
Heat oil in Dutch oven over medium-high heat. Cook, stirring occassionally, chicken 6 minutes, stirring frequently. Stir in curry powder, salt, and pepper. Cook 1 to 2 minutes or until fragrant.
Add carrots, fennel, onion, tomatoes with juices, and broth. Bring mixture to a boil; partially cover and reduce heat to low. Simmer 15 minutes. Stir in zucchini and beans; simmer 15 minutes longer or until vegetables are tender and chicken is no longer pink in center. Cook to internal temp of 165°F. Season with salt and pepper.
Meanwhile, cook couscous according to package directions. To make harissa, combine cilantro, spinach, garlic, chile, cumin, and coriander in blender container. Pulse until greens are chopped, then slowly pour in olive oil with motor running. Process until mixture is nearly smooth. Season with salt and lime juice.
Boneless skinless chicken breasts or chicken breast tenders may be substituted for boneless skinless chicken thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
*Ras El Hanout is a blend of cinnamon, cumin, black and red peppers and turmeric