Chermoulla chicken with onion couscous

Chermoulla chicken with onion couscous



1.Make chermoulla, reserve ¹/³ cup chermoulla for serving. Stand juice and saffron in bowl 10 minutes. Dry-fry spices in small frying pan until fragrant. Combine spices, saffron mixture and remaining ingredients in medium bowl, season to taste.
2.Split each chicken breast in half horizontally to form 8 thin pieces. Combine chicken and remaining chermoulla in medium bowl, cover, refrigerate 3 hours or overnight.
3.Make onion couscous. Bring stock to the boil in small saucepan. Combine couscous and hot stock in medium heatproof bowl, cover, stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Heat oil in medium frying pan, cook onion, stirring, until soft. Remove flesh from preserved lemon and discard, chop rind finely. Stir onion, preserved lemon, chickpeas and spices into couscous, cover to keep warm.
4.Drain chicken, cook on heated oiled grill plate (or grill or barbecue) until browned and cooked.
5.Serve chicken and couscous with reserved chermoulla and harissa.