Moroccan Harissa-Spiced Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 2 cups zucchini, diced
• 1 bell pepper, diced
• 1 cup red onion, diced
• 1 1/2 cups couscous
• 1 1/2 cups vegetable broth
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large resealable bag, combine the chicken, harissa paste, 2 tbsp olive oil, lemon juice, and garlic. Marinate for 30 minutes to 1 hour.

2. 2

   Preheat oven to 400°F. On a large baking sheet, toss the zucchini, bell pepper, and onion with the remaining 1 tbsp olive oil. Roast for 20-25 minutes, until tender.