Sheet-Pan Tunisian Harissa Chicken with Couscous

This recipe reuses familiar chicken-and-vegetable ingredients while taking them somewhere genuinely different, so it feels novel without becoming a shopping expedition. The sheet-pan format is well suited to a low-energy day, and the heat is easy to split: make a mild section for the child and finish Tony’s portion with extra harissa. Couscous cooks while the chicken rests, keeping the whole dinner under an hour.

• Harissa paste: Look for Mina, Le Phare du Cap Bon, or another North African harissa at Whole Foods, Safeway, Walmart, or H Mart’s international aisle. Heat varies dramatically; taste before measuring. Substitute sambal oelek plus a pinch each of cumin, coriander, and caraway, though the flavor will differ.
• Caraway: Common in Tunisian harissa profiles. Buy ground caraway at Whole Foods or use lightly crushed caraway seeds; omit rather than substituting cumin twice.
• Couscous: Standard fine couscous cooks by steeping, unlike larger pearl couscous. Walmart and Safeway carry it near rice or international foods.
• Boukha: A Tunisian fig spirit used here for the optional cocktail. It may require a specialty liquor store. Cognac or a dry brandy is a practical substitute, although no longer specifically Tunisian.

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment or foil.
2. Cut the peppers and onion. Mince the garlic. Zest half the lemon, then juice the whole fruit.
3. In a bowl, mix the harissa, 2 tablespoons olive oil, garlic, cumin, coriander, optional caraway, lemon zest, 1 tablespoon lemon juice, 3/4 teaspoon salt, and several grinds of black pepper.
4. Taste the marinade before adding the chicken. For a mild child’s portion, mix 1 spoonful of the seasoned oil with extra olive oil and little or no harissa. Coat the remaining chicken with the full marinade.
5. Toss the peppers and onion with 1 tablespoon olive oil and a pinch of salt. Grate half the cucumber and squeeze out excess liquid; stir it into the yogurt with a pinch of salt and 1 teaspoon lemon juice.

1. Spread the peppers and onion over the sheet pan. Nestle the chicken among them in a single layer.
2. Roast boneless thighs for 24–28 minutes or bone-in thighs for 32–38 minutes, turning the vegetables once, until the chicken reaches at least 165°F in its thickest part.
3. If the chicken needs more color, broil for 1–3 minutes while watching closely.
4. While the chicken finishes, bring 1 cup water with 1/4 teaspoon salt and 1 teaspoon olive oil to a boil. Remove from the heat, stir in the couscous, cover, and let stand for 5 minutes.
5. Fluff the couscous with a fork. Fold in chopped parsley or cilantro and a squeeze of lemon if desired.
6. Rest the chicken for 5 minutes before slicing boneless thighs or serving bone-in pieces whole.

Spread couscous over each plate, top with roasted peppers and onion, then add chicken and spoon over any pan juices. Serve cucumber yogurt on the side, not over the crispest parts. Put extra harissa at Tony’s place and keep the child’s plate mild with extra couscous and cucumber. Refrigerate leftovers for up to 3 days; use chopped chicken and vegetables in a couscous bowl, reheating the chicken separately in the air fryer if you want crisp edges.