"Impress your friends with this classic Middle Eastern dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!" — SKIDMORA
Watch video tips and tricks
small chicken thighs
Merguez or spicy Italian sausage
carrots, peeled and cut into 1/2-inch rounds
celery, cut into 1/2 inch pieces
rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
green bell pepper, cut into 1/4 inch strips
red bell pepper, cut into 1/4 inch strips
1 (14.5 ounce) can
1 (15.5 ounce) can
chopped fresh thyme
harissa, or to taste
zucchini, halved lengthwise and sliced into 1-inch pieces
extra virgin olive oil
This is very good and quite impressive. I tend to make it with either just chicken or just sausage depending on what I have in the freezer. The yogurt on top makes it slightly less spicy and gives a wonderful last touch to the recipe. I will continue to make this.
This dish was so good! I forgot to add the yogurt at the end and couldn't find any harissa but otherwise made it the same. Our friends that we had over were impressed and my husband loved it. It was a bit spicy for me but I think that using mild italian sausage would help out with that area. My only complaint (if you can even call it that) is that this says 6 servings but we had 4 adults eating it and still had half of it left over afterwards! But the leftovers taste just as good. Thanks for an excellent recipe!
This dish was so tasty. My boyfriend and I loved it. I did not have chicken thighs (which, I'm sure, would have been lovely) so I quartered a couple chicken breasts. I did not have harissa, nor do I know what it is, so I omitted it. Regardless, this dish tasted super good. Just spicy enough and the sizing of the veg was perfect. Also, the veg remained somewhat firm - just the way we like it. I will be making this again.
I used mild sausage, left out the chicken and halved the recipe (only 2 of us). We still had leftovers. Great flavor.
This was a huge hit at a dinner party- everyone had seconds! This also made way more than 6 servings- more like 10 generous ones. I also found I had enough broth in the meat and vegetable mixture to prepare the couscous. I simply threw in the 2 cups of couscous directly into the pot after it was done cooking, waited 5 minutes, and gave it a stir (I used medium sized couscous). We also found it wasn't as spicy as we would have liked, so we simply mixed a teaspoon or so of harissa with some chicken broth, and poured it over the meal. It was fabulous. Thank you for such a wonderful recipe!
This was very good. I used 1 lb. chicken breasts and no sausage. Couldn't find harissa anywhere, so skipped it, and subbed a parsnip for the rutabaga - which I didn't really like. The flavor is great, though. I upped the turmeric and cayenne a bit.
Great recipe! I used spicy Italian sausage only, substituted dry mustard for tumeric, and left out the yogurt. My husband loved it! We will definitely make this recipe again.
my husband and I both loved this! I used ground Italian sausage and, since I didn't have harissa, used 2 tablespoons of adzhika instead. Will definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 351
See how to make a fast and easy side dish with spring veggies.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
Check out this deliciously different take on mac and cheese.