Harissa Chicken Thighs with Giant Couscous Salad

• 8bone-in, skin-on chicken thighs
• 1 tspground cumin
• 2 tbspolive oil
• 2 tbsprose harissa paste
• 1lemon, zested and halved
• 500 mlhot chicken or vegetable stock
• 300 ggiant couscous
• 2courgettes, cut into 2cm half-moons
• 2red peppers, deseeded and cut into 3cm chunks
• 1red onion, cut into thin wedges
• 3 tbspolive oil
• 20 gflat-leaf parsley, roughly chopped
• 15 gfresh mint leaves, roughly torn
• 1garlic clove, finely grated
• 1 tsprunny honey
• 3 tbspextra virgin olive oil
• 1lemon, juiced
• ½ tspchilli flakes
• Fine salt and black pepper
• 1garlic clove, finely grated (optional)
• 200 gnatural yoghurt (optional)
• 1 tsplemon juice, for the optional yoghurt (optional)
• 30 gtoasted flaked almonds (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Heat 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. 2While the vegetables go in, mix the harissa, 2 tbsp olive oil, cumin, lemon zest and the juice of that lemon 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. 3Heat a large frying pan over a high heat. Brown the chicken skin-side down in two batches for 6–7 minutes per batch until the skin is golden, then transfer skin-side up to a roasting tray.
4. 4Roast the browned thighs alongside the vegetables for 20–25 minutes, until the thickest meat away from the bone reaches 75°C for 30 seconds. Rest for 5 minutes.
5. 5Meanwhile, 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. 6Whisk together the extra virgin olive oil, juice of the second lemon, grated garlic and honey in a small bowl. Season to taste.
7. 7Tip the roasted vegetables into the couscous and pour over the dressing. Toss well to combine, then fold through the chopped parsley and most of the torn mint, reserving a few leaves for finishing while everything is still warm.
8. 8If using the optional yoghurt, stir in the optional garlic and 1 tsp lemon juice, then season to taste. Divide between four plates.
9. 9Divide the giant couscous salad between the plates, over the optional yoghurt if using, then add two harissa chicken thighs to each.
10. 10Finish with the reserved mint and the ½ tsp chilli flakes. Add the optional toasted almonds and lemon wedges if using.

Per serving

kcal

891

protein

57.7g

fibre

9g

carbs

78.3g

fat

38.6g