Moroccan Harissa Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 cup couscous
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 1 small red onion, diced
• 2 tbsp olive oil
• 2 tbsp harissa paste
• 1 cup Greek yogurt
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced carrots, zucchini, and red onion with 1 tbsp olive oil on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   While the vegetables roast, prepare the couscous according to package instructions.