Name: Harissa-Roasted Chicken Thighs with Pomegranate & Orange Couscous Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: North African / Moroccan-inspired
Ingredients: 4 (about 200 g each; 800 g total) pieces (g) Bone-in chicken thighs (skin-on); 4 tsp (about 20 g) Harissa paste; 4 tbsp (60 ml) Extra-virgin olive oil; 280 g Quick-cook couscous (dry); 4 small oranges (about 100 g each) Winter oranges, peeled and segmented; 120 g Pomegranate arils; 20 g Flat-leaf parsley, chopped; 60 g Toasted almonds, coarsely chopped; 1 small (about 70 g) Small red onion, thinly sliced; 2 cloves (about 6 g) Garlic cloves, minced; 350 ml Hot water (for couscous); to taste to taste Salt; to taste to taste Freshly cracked black pepper

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