Harissa chicken with couscous

30 min · 4 servings · 526 kcal

Nora Beckett · @norapreps

Harissa under the skin, not on it. On the surface it burns before the chicken is done; underneath it seasons the meat all the way through.

Ingredients

• chicken thigh550 g
• couscous160 g
• chickpeas300 g
• red pepper200 g
• courgette200 g
• greek yogurt150 g
• harissa2 tbsp
• olive oil1 tbsp
• vegetable stock250 ml
• lemon30 g
• coriander1 to taste
• salt1 to taste

Instructions

1. Heat the oven to 210 °C. Rub the harissa into the thighs, getting under the skin where you can.
2. Roast on a tray with the peppers, courgette and drained chickpeas, all tossed in the oil, 20 minutes.
3. Pour boiling stock over the couscous to cover by a centimetre, cover, 5 minutes, then fork through.
4. Serve with the yogurt and lemon. The pan juices go over the couscous, not down the sink.

Per serving