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)

Method

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.
Grill chicken until cooked through, turning and repositioning occasionally for even cooking about 45 minutes total. Let stand at room temperature.
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.
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.