Why This Recipe Works

For a fast and flavorful meal, we glaze chicken breasts with harissa and apricot preserves and pair them with a currant-pistachio couscous.

Before You Begin

Harissa, a North African chile paste, is sold in tubes, jars, or cans. Sprinkle with torn fresh mint leaves before serving.

Instructions

Combine apricot preserves, harissa, and 1 tablespoon oil in bowl. Transfer 1 tablespoon harissa mixture to second bowl and stir in currants, lemon zest and juice, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil.

Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to cutting board, brush all over with harissa-apricot mixture (without currants), and tent with foil.

Bring water to boil in now-empty skillet over high heat. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in pistachios and harissa-currant mixture. Slice chicken ½ inch thick and serve over couscous.