A beautiful whole chicken is coated in a zesty and aromatic chilli paste and served with perfectly fluffy cous cous and a cooling yoghurt dressing.
In a large mortar and pestle, crush chillies, add garlic, spices, salt, half the lemon zest and grind to form a paste.
Add cherry tomatoes to taste and blend well. Slowly add 4 tablespoons of olive oil and mix together well. Set aside.
Place chicken on a board and coat with harissa, rubbing it under the wings and inside the carcass.
Heat chargrill over a high heat or turn barbecue to high, until plate or grill is very hot. Place chicken skin side down and cook, 5 minutes, until seared well. Turn chicken and cook another 5 minutes, then turn again. Repeat, until chicken is cooked through and charred.
To make yoghurt dressing, combine yoghurt, remaining lemon zest and lemon juice and a large pinch sea salt in a small bowl, stir to combine, drizzle over 1 tablespoon olive oil and stir through.
To cook couscous, place in a large bowl. Heat stock and 1 tablespoon in a medium saucepan and heat to a simmer, then pour over couscous. Let rest 10 minutes. Season well with salt and pepper and fluff with a fork.
To serve, place couscous on a large wooden board, top with grilled chicken. On the side of the board dollop yoghurt. Add about 1 tablespoon harissa on top of yoghurt and swirl through a little using a spoon. Scatter over mint and coriander leaves.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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