Juicy harissa-infused chicken skewers served over a tangy couscous salad with olives, roasted capsicums & pickled onions. Proper sunshine-in-a-bowl vibes. For a veggie alternative, use halloumi.
If using wooden skewers, soak them in water to stop them catching under the grill.
Heat the oven to 220°C. Chop the chicken into 3cm chunks and chuck into a bowl. Grate in the garlic and stir through the harissa. Season with salt and pepper, then thread the chicken onto skewers. Drizzle a little olive oil onto a baking tray, arrange the skewers on top and roast for 10–15 mins, until cooked through and golden.
Tip the couscous into a bowl, pour over the boiling water and cover with a plate or lid. Let it steam for 10–15 mins, until fluffy.
Meanwhile, halve the olives. Drain the capsicums and finely chop. Chop the cherry tomatoes into 2cm chunks (halve the small ones). Thinly slice the red onion. Add the onion to a large bowl with the red wine vinegar and a pinch of salt. Give it a toss and set aside to pickle.
Pick the parsley leaves, discarding the stalks.
Fluff the couscous with a fork, then chuck the chopped veggies into the pickled onion bowl.
Just before serving, toss through the couscous and parsley. Season to taste. Spoon the couscous salad into bowls and top with the harissa chicken and a dollop of yoghurt, if using.
