Katie Quinn Davies's Couscous with harissa chicken, chargrilled zucchini and crunchy nutty salad, yoghurt drizzle cream

INGREDIENTS

Marinade
4 tbsp extra virgin olive oil
Juice and zest 1 large lemon
1/2 tsp ground coriander
1/4 tsp ground ginger
1/2 tsp ground cumin
1 tsp harissa paste
2 tbsp tomato paste
3 garlic cloves, very finely minced

Salad
1 tsp ground cumin
2 x 400g tin chickpeas, drained
1/2 cup pumpkin seeds
1/2 cup pine nuts
1/2 cup smoked almonds, chopped fine-medium
2 zucchini, sliced very finely on a mandolin
6 spring onions finely sliced (including some green parts)
Handful fresh flat-leaf parsley, finely chopped
Handful rocket, finely chopped
Handful mint, finely chopped
Sea salt flakes and freshly ground black pepper

METHOD

Equipment Sharp knife; colander; grater; 2 medium mixing bowls; whisk; latex gloves; cling wrap; stirring spoon; large frying pan; large mixing bowl; griddle pan; tongs; paper towel; fork; large spoon

Make marinade Add all ingredients into bowl and whisk well to combine, season with good pinch of salt and generous amount of pepper. Add chicken, coating thoroughly in liquid (I use small latex gloves for this part as the harissa can stain your fingers). Cover bowl with cling wrap and chill in fridge overnight.

Add 2 tbsp of oil and cumin into frying pan, stir together and warm over high heat. Add chickpeas and coat in flavoured oil. Turn heat down to medium and cook for 1-2 mins then add pumpkin seeds and pine nuts, season with pepper and pinch of salt. Continue to fry ingredients for further 3-4 mins until everything is golden and slightly crisp, toss often to ensure everything gets evenly toasted. Turn off heat and allow to cool.

Cook zucchini While nuts are cooling, add 2 tbsp oil into large bowl with good pinch of salt and pepper. Add zucchini and with clean hands, very carefully coat vegetables in oil. Warm griddle pan over high heat and when almost smoking, fry zucchini in batches until chargrilled on both sides. Drain and allow to rest on paper towel. When cool, stack strips on top of each other, cut into long skinny strips, then the opposite way into small pieces.

Fry chicken using griddle pan until chargrilled and cooked through. When half way through cooking, squeeze juice of 1 lemon over meat (this will add an extra glossy, golden colour). Repeat with second lemon towards end of cooking time. Remove chicken from pan, allow to rest for 5-6 mins, then slice into 1cm strips.

Cook couscous Place into bowl and cover with 2 cups boiling water. Allow to stand for 5 mins before fluffing up with fork and drizzling with 1 tsp extra virgin olive oil.

Make yoghurt drizzle Combine yoghurt with 1 tbsp extra virgin and small squeeze of lemon juice.

To assemble Combine couscous, cooled nut and seed mix, zucchini, onion and herbs, mix thoroughly using spoon, then drizzle with juice of 1 lemon and 1 tbsp extra virgin. Combine again then season to taste with salt and pepper. Transfer to individual plates and serve with chopped chicken scattered over and yoghurt on the side.