Red Pepper Harissa Couscous Chicken

Ingredients

• Harissa Sauce:
• 2 large red bell peppers
• 1 anaheim pepper (or additional red bell)
• 1 jalapeno pepper
• 4 garlic cloves , peeled
• 1½ t ground cumin
• 1 t coriander
• ¾ t salt
• ¼ t ground black pepper
• pinch cayenne pepper
• 2 T lemon juice
• 2 T apple cider vinegar
• ¼ C extra virgin olive oil
• Remaining Ingredients:
• 4 boneless, skinless chicken breasts , cut into 1-inch chunks
• 2 T lemon pepper seasoning
• 1 T vegetable oil
• 1 C whole wheat couscous
• 1 C water
• 1 T fresh mint , chopped

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with aluminum foil. Place all peppers on the pan and roast in oven for 30-45 minutes, turning frequently, until the peppers are blackened all around the outside and the flesh is very soft. remove from oven, put the roasted peppers in a bowl and cover with plastic wrap. let stand for 15-20 minutes.
2. While peppers are cooling, start the chicken and couscous. In a small saucepan, bring the water to a boil. Turn off the heat, stir in the couscous, cover for 10 minutes then fluff with a fork.
3. Season the chicken with the lemon pepper seasoning. In a wide skillet, heat 1 T vegetable oil over medium high heat. Add the chicken pieces and pan-fry until cooked through, about 10 minutes. Remove from pan and set aside to drain on paper towel.
4. To finish the sauce, combine the spices, lemon juice and vinegar in a food processor or blender. When peppers are cool enough to handle, peel and discard the skins, stems, and seeds. Add the cooked flesh of the peppers to the food processor and process on high until well blended. Slowly blend in the olive oil and season with additional salt and pepper to taste.
5. Place ½ C of the sauce into the skillet, add the cooked chicken and warm through over medium heat. Spoon ½ C of sauce onto each of four plates, and top with a large scoop of couscous, a quarter of the cooked chicken and garnish with fresh mint. Serve hot.