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Harissa Chicken Recipe With Couscous

Harissa Chicken Recipe With Couscous
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Ingredients

Chicken and dressing
  • 2tbsp plus 70ml olive oil
  • 5tbsp fresh lime juice, divided
  • 1tsp finely grated lime peel
  • 2tbsp organic harissa powder or organic harissa with rose
  • 1.25kg chicken, quartered, backbone removed
  • Pinch pf sugar
  • Fleur de sel and FAIRTRADE organic black pepper or alternatively some Steenbergs organic perfect salt seasoning
Curried couscous
  • 400ml vegetable stock - can be made from Steenbergs organic vegetable bouillon
  • 1½tsp organic vegetable curry powder
  • 285g organic couscous (at Steenbergs we use Maftoul)

Recipe for 4

Method

01
Mix together 2 tbsp harissa, 2 tbsp olive oil, 2 tbsp lime juice and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in large baking dish. Cover, place in fridge and marinate overnight.
02
Grill chicken until cooked through, turning and repositioning occasionally for even cooking about 45 minutes total. Let stand at room temperature.
03
Whisk remaining olive oil, 3 tbsp lime juice and pinch of sugar in medium bowl. Season dressing to taste with fleur de sel and organic FAIRTRADE black pepper.
04
Bring vegetable stock and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken on top of the couscous. Serve with dressing alongside.