Harissa Chicken Thighs with Giant Couscous Salad

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tsp ground cumin
• 2 tbsp olive oil
• 3 tbsp rose harissa paste
• 1 lemon, zested and halved
• 500ml hot chicken or vegetable stock
• 300g giant couscous
• 2 courgettes, cut into 2cm half-moons
• 2 red peppers, deseeded and cut into 3cm chunks
• 1 red onion, cut into thin wedges
• 3 tbsp olive oil
• 20g flat-leaf parsley, roughly chopped
• 15g fresh mint leaves, roughly torn
• 1 garlic clove, finely grated
• 1 tsp runny honey
• 3 tbsp extra virgin olive oil
• 1 lemon, juiced
• 1 garlic clove, finely grated, to serve
• 200g natural yoghurt, to serve
• squeeze of lemon juice, to serve
• 30g toasted flaked almonds, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Heat your oven to 220°C/200°C fan. Toss the courgettes, red peppers and red onion on a large baking tray with 3 tbsp olive oil, season well and roast for 25–30 minutes until softened and charred at the edges.
2. While the vegetables go in, mix the harissa, 2 tbsp olive oil, cumin and lemon zest in a large bowl. Season well, add the chicken thighs and turn to coat thoroughly so every piece is slick with the deep red paste.
3. Heat a large ovenproof frying pan or griddle over a high heat. Lay the chicken thighs skin-side down and cook for 6–7 minutes until the skin is deep golden and crisp and the fat has rendered.
4. Flip the thighs and transfer the pan to the oven alongside the vegetables. Roast for 18–20 minutes until the juices run clear when the thickest part is pierced.
5. Meanwhile, bring the stock to the boil in a medium saucepan. Add the giant couscous, stir once, reduce to a simmer and cook for 8–10 minutes until tender with a slight bite. Drain any excess liquid.
6. Whisk together the extra virgin olive oil, lemon juice, grated garlic and honey in a small bowl. Season to taste.
7. Tip the roasted vegetables into the couscous and pour over the dressing. Toss well to combine, then fold through the chopped parsley and torn mint while everything is still warm.
8. Stir the grated garlic and lemon juice into the yoghurt, season to taste, then spread across a serving platter or divide between plates in a generous swoosh.
9. Spoon the giant couscous salad over the yoghurt, then arrange the harissa chicken thighs on top, skin glistening.
10. Finish with toasted flaked almonds, extra torn mint leaves and a pinch of chilli flakes. Serve with lemon wedges alongside for squeezing at the table.