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Harissa Chicken with Herbed Couscous

A classic combination, harissa chicken and cous cous are tasty match made in heaven

By bbcgoodfood · From Open Recipes · 7 ingredients
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Why it works: Harissa and mint work together. They rank in the top 3% of all ingredient pairs, and 64 recipes mention both. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

The recipe

Serves 2

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Harissa + minttop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together64 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Lemon + coriandertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + minttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Coriander + minttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together940 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Harissa + coriandertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together105 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the beans

How well each one fits the dish's main ingredients (harissa, lemon, coriander, chicken, mint, butter):

  1. Chickpeabetter flavor fit
  2. Peasbetter flavor fit
  3. Beansthe original

Fit is the average pairing score against harissa, lemon, coriander, chicken, mint, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).