We had some harissa left over from last time we made it, and Symbol was able to divert some for this recipe before I ate it all. And it came out pretty tasty!

Glazed Chicken Breasts with Currant-Pistachio Couscous

Cook's Country April/May 2019 (recipe card)

Ingredients

• 2 tbsp apricot preserves
• 1 tbsp harissa
• 1+3+1 tbsp olive oil, divided
• ¼ dried currants
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1-2 garlic cloves, minced
• ½+1 tsp salt, divided
• ¼+¼ tsp pepper, divided
• 4 boneless chicken breasts
• 1½ C water
• 1¼ C dry couscous
• ½ C decorticated pistachios, toasted and coarsely chopped

Directions

1. Whisk together apricot preserves, harissa, and 1 tbsp oil in a small bowl.
2. Transfer 1 tbsp of this mixture to another bowl and add currants, lemon zest, lemon juice, garlic, ½ tsp salt, ¼ tsp pepper, and 3 tbsp oil.
3. Heat remaining oil in a large skillet over medium-high.
4. Sprinkle chicken with remaining salt and pepper. Add to skillet and cook until golden brown on both sides and 160°F internally.
5. Remove chicken, butter, and brush with first harissa-apricot mixture.
6. Add water to skillet and bring to a boil.
7. Stir in couscous, cover, and remove from heat; let stand five minutes.
8. Stir in pistachios and harissa-currant mixture.
9. Slice chicken and serve over couscous.