Harissa-seared chicken, whole-wheat couscous, carrots, red pepper, and spinach are finished with cool lemon yogurt in a practical North African-inspired bowl.
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Calories624
Protein54.8g
Carbs64.4g
Fat15.8g
Fiber7.8g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
847.97 mcg RAE94.2% DV100% coverage
Vitamin C
118.97 mg132.2% DV100% coverage
Vitamin D
0 mcg0% DV100% coverage
Vitamin B6
1.92 mg113.2% DV100% coverage
Vitamin B12
0.81 mcg33.6% DV100% coverage
Folate
119.65 mcg DFE29.9% DV100% coverage
Calcium
146.79 mg11.3% DV100% coverage
Iron
2.43 mg13.5% DV100% coverage
Magnesium
129.76 mg30.9% DV100% coverage
Potassium
1,429.52 mg30.4% DV100% coverage
Phosphorus
610.24 mg48.8% DV100% coverage
Zinc
2.53 mg23% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Use harissa tofu: Replace 170 g chicken with 200 g pressed tofu cubes. Add 60 g whole-wheat couscous to 90 g boiling water with 0.375 g salt, cover off the heat for 5 minutes, and fluff. Coat the tofu with 15 g harissa, 2.8 g grated garlic, 6 g olive oil, 10 g lemon juice, and 0.375 g salt; cook for 8 to 10 minutes until browned and steaming. Cook 75 g diced carrot and 75 g diced red pepper in 3 g olive oil for 3 minutes, wilt 30 g spinach for 45 seconds, then bowl everything with 60 g yogurt mixed with 5 g lemon juice. Makes the bowl vegetarian; it is not vegan because yogurt remains. Introduces soy from tofu and still contains milk and wheat. The tofu version is lower in protein and slightly higher in fat.
Use brown rice: Replace 60 g dry couscous with 150 g cooked brown rice. Coat 170 g chicken pieces with 15 g harissa, 2.8 g grated garlic, 6 g olive oil, 10 g lemon juice, and 0.375 g salt; cook for 6 to 8 minutes until every piece reaches 165°F, then move it to a clean plate. Cook 75 g diced carrot and 75 g diced red pepper in 3 g olive oil for 3 minutes and wilt 30 g spinach for 45 seconds. Reheat the brown rice until steaming and bowl it with the chicken and vegetables plus 60 g yogurt mixed with 5 g lemon juice. Can suit a gluten-free diet when every packaged ingredient is certified gluten-free. Replaces wheat with rice; still contains chicken and milk. Verify packaged ingredients for gluten cross-contact if required. Brown rice gives similar calories with a softer, chewier grain texture.
Storage and reheating
Refrigerate for up to 4 days.
Not marked as freezer-friendly.
Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
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