Grilled harissa chicken with preserved lemon, barley couscous and herbs

Name: Grilled harissa chicken with preserved lemon, barley couscous and herbs
Ingredients: 2 preserved lemons; 160–200 ml hot chicken or vegetable stock (optional); 160–200 ml hot chicken or vegetable stock (optional); 80–100 g barley couscous; 1 chicken breast (skin on), sliced into 3–4 long pieces; 2 tsp vegetable or sunflower oil, plus extra to serve; 2 tsp vegetable or sunflower oil, plus extra to serve; 2 tsp harissa paste; grated zest and juice of ½ unwaxed lemon, to serve; greens of choice: broad beans, peas, broccoli or asparagus all work well; greens of choice: broad beans, peas, broccoli or asparagus all work well; greens of choice: broad beans, peas, broccoli or asparagus all work well; small handful of pine nuts, toasted; 4 dried apricots; small bunch of flat-leaf parsley; small bunch of mint leaves; greens of choice: broad beans, peas, broccoli or asparagus all work well

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

We’ve all gone mad for harissa in recent years and it’s no wonder: this potent, fiery paste with a flaming red colour has the ability to magically lift all kinds of dishes. I keep a jar in my fridge and a backup in the cupboard – that’s how much I can’t live without it. The best I’ve come across is Belazu’s rose harissa, which is widely available in the UK.

Ingredients

Main course
Preserve
Mediterranean
Spicy

Ingredients

Method