Spiced Chicken Cutlets with Lemon-Harissa Crema and Carrot Couscous

This vibrant chicken dish brings together warm Mediterranean spices, a creamy harissa sauce and bright lemony couscous for a dinner that feels special but comes together in no time. The chicken cutlets are seared until golden and juicy, then topped with a quick crema made from sour cream, lemon zest and harissa powder for a subtle kick.

Fluffy couscous is studded with tender shredded carrots and scallions, all brought together with a squeeze of fresh lemon. It’s a balanced, colorful plate that’s sure to become a weeknight favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mediterranean Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice scallions, separating white and green parts. Zest the lemon, then quarter it. Pat chicken cutlets dry with paper towels; season all over with salt, pepper and half the Mediterranean spice blend.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate and set aside.
3. In a large microwave-safe bowl, combine couscous, stock concentrate, ¾ cup water, ½ tablespoon butter and a pinch of salt. Cover with plastic wrap and microwave on high until liquid is boiling, about 1 minute. Set aside, covered, until ready to serve.
4. In a small bowl, mix sour cream, lemon zest, 1 tablespoon water, ¼ teaspoon harissa powder and a pinch of salt. Taste and add more harissa if desired.
5. Heat another drizzle of olive oil in the same pan over medium-high heat. Add scallion whites and shredded carrots. Cook, stirring, until softened, 1-2 minutes. Turn off heat, squeeze in juice from 1 lemon wedge and season with salt.
6. Fluff couscous with a fork, then stir in the carrot mixture. Divide couscous between plates. Top with chicken, drizzle with harissa crema and garnish with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with turkey cutlets, pork tenderloin medallions or even firm tofu. Adjust cooking time as needed.

What can I substitute for harissa powder?

If you don’t have harissa powder, use ½ teaspoon smoked paprika and a pinch of cayenne pepper for a similar smoky heat.

Is this recipe gluten-free?

The couscous is made from wheat, so it’s not gluten-free. For a gluten-free option, substitute with quinoa or rice and adjust cooking liquid accordingly.