Harissa is honestly such a brilliant ingredient to have in your store cupboard. It makes a lovely marinade just on its own, spooned into a dressing or added to a stew for rich flavour and warm heat. As always this recipe is super simple to pull together and actually delicious hot or cold.
8-10 skinless boneless chicken thighs
3-4 tablespoons pomegranate seeds to serving
2 teaspoons harissa - I used belazu’s apricot harissa
3 teaspoons honey
Juice 1/2 lemon
1 mug dried couscous
5 spring onions - finely chopped
1 small bunch coriander - finely chopped
1 mug boiling hot chicken stock
Salt & pepper
Juice 1/2 lime
1-2 tablespoons olive oil
Preheat the oven to 200 degrees (conventional) 180 degrees (fan)
Mix the marinade ingredients together and coat the chicken. Place on a baking sheet, season generously and drizzle with oil. Roast for 20-25 minutes.
Add the couscous, spring onions and coriander in a bowl. Pour in the stock, stir and cover. Leave for 10-15 minutes. Fluff with a fork to separate the grains. Squeeze with lemon, season and drizzle with olive oil.
Remove the chicken from the oven. Add the couscous to a platter, top with the chicken (including the juices) sprinkle with pomegranate seeds and serve with lemon wedges.