Spiced chicken with herb couscous

Method

1. Makes deep slashes into the skin side of the chicken, and then rub the harissa into each drumstick, making sure it goes into the slashes.

2. Arrange the chicken on a foil-lined grill pan and place under a medium hot grill for 25 minutes, turning occasionally.

3. Place the couscous and red onion in a large heat proof bowl and pour over the hot stock and lemon juice. Leave to soak for 10 minutes until all the liquid has been absorbed.

4. Break up the couscous with a fork, and then stir through the tomatoes, Feta, lemon zest, herbs and olive oil. Add salt and pepper to taste

5. Serve immediately on warm plates, garnished with a lime wedge on the side.

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Ingredients

40g Coriander, roughly chopped
400g Feta cheese, crumbled
8 chicken drumsticks
6 tsp Harissa
600g Couscous
2 red onions, peeled and finely chopped
700ml chicken stock, hot
2 Lemons, grated rind and juice
4 ripe tomatoes, roughly chopped
40g Parsley, roughly chopped
6 tbsp Olive oil
1 tsp salt and fresh ground black pepper, or to taste
2 limes, cut into wedges

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