Harissa chicken drumsticks with green couscous salad

Family feasting is the perfect way to finish off a long weekend. This is designed to be part of a shared meal with everyone helping themselves from big dishes.

This is an easy one – chuck the chicken in the oven, prepare the salad, and you’ve got a meal in half an hour. There are some great harissa pastes available from supermarkets and speciality food stores.

Ingredients

1 kg	Chicken drumstick, free range (Main)
1	Lemon
2 Tbsp	Harissa paste (Main)
1 Tbsp	Olive oil

Couscous salad

1 cup	Couscous (Main)
2 Tbsp	Olive oil
2	Courgettes
1 pinch	Chilli flakes
1	Lemon, zest and juice of
1 small bunch	Fresh parsley, roughly chopped
1 small bunch	Fresh basil, roughly chopped
1 small bunch	Fresh mint, roughly chopped

Directions

1. Heat oven to 180C.
2. Add the chicken drumsticks to a roasting tray. Thinly slice the lemon, skin on, and toss around the tray. Add the harissa and the olive oil and season well with sea salt flakes and cracked black pepper. Toss to combine, then cook for about 25-30 minutes.
3. To make the salad, cook the couscous according to packet instructions. Season with a little sea salt and a drizzle of olive oil. Meanwhile cut the courgettes into rounds and stir-fry on a very high heat in a little olive oil with the chilli flakes and lemon juice. Add to the couscous with the herbs, lemon zest, and feta. Serve with the chicken.