Prep the chicken and harissa rub: pat the chicken thighs dry with paper towels (this removes surface moisture so the skin crisps better). In a small bowl mix the harissa paste with 2 tablespoons (30 ml) of the olive oil and a generous pinch of salt and cracked pepper. Rub the mixture under the skin where possible and over the skin — this flavors the meat and helps the skin color and caramelize. Let rest at room temperature for 15–30 minutes or refrigerate for up to 2 hours for a deeper flavor.

Preheat and position rack: set the oven to 220°C / 425°F and position a rack in the middle. A hot oven gives an immediate blast of heat that tightens skin proteins and helps develop a blistered, crispy exterior while keeping the meat juicy.

Sear the thighs (optional but recommended): heat a heavy ovenproof skillet over medium-high heat until shimmering. Add 1 tablespoon of the olive oil and place the thighs skin-side down, pressing gently so the skin makes even contact. Sear without moving 4–5 minutes until deeply golden — this Maillard browning builds savory flavor and jump-starts crisping. Turn thighs skin-side up and transfer the skillet to the oven.

Roast the chicken: roast at 220°C / 425°F for 20–25 minutes, then reduce heat to 200°C / 390°F if the skin is darkening too quickly. Chicken thighs (200 g each) should register 74°C / 165°F at the thickest part when done. Rest the thighs 8–10 minutes before serving so juices redistribute — rest is essential for a moist finish.

While the chicken roasts, build the couscous salad: whisk together the remaining 3 tablespoons (45 ml) olive oil, the minced garlic, a pinch of salt and cracked pepper, and the juice from one of the peeled oranges (or a squeeze of lemon if you prefer). The acid brightens the oil and lifts the couscous; garlic adds depth.

Cook the couscous: place the dry couscous in a heatproof bowl with the thinly sliced red onion. Bring 350 ml of water to a gentle boil, season with 1 tsp salt, pour it over the couscous and onion, stir once to combine, cover tightly with a lid or plate and let sit 6–8 minutes. Quick-cook couscous absorbs hot water fast; covering and resting keeps the grains fluffy without overcooking.

Fluff and dress the couscous: uncover and use a fork to fluff the grains — fork fluffing separates grains for a light texture. Immediately add the orange-garlic dressing and gently toss so the warm couscous absorbs flavor. Taste and adjust seasoning.

Finish the salad: fold in the orange segments (reserve a few for garnish), pomegranate arils, toasted almonds, and most of the chopped parsley (reserve some for garnish). The combination of citrus, pomegranate and almonds gives a wonderful interplay of sweet, tart and crunchy textures against the soft couscous.

Plate and serve: mound the couscous salad on plates or a large serving platter, arrange harissa-roasted chicken thighs on top or alongside, spoon any resting juices from the pan over the chicken (they’re concentrated flavor). Sprinkle remaining parsley and pomegranate arils and finish with a final crack of black pepper.

Serving note: if you like extra heat or gloss, serve with a small spoon of additional harissa and a lemon or orange wedge. Offer yogurt or labneh on the side to cool the spice if desired.