4spatchcock (about 500 gm each)1 tbspharissa (see note)400 gm(2 cups) cous cous40 mlolive oil, plus extra for drizzling½Spanish onion, finely chopped1garlic clove, finely chopped500 ml(2 cups) chicken stock30 gmbutter, coarsely chopped1½ cups each(loosely packed) flat-leaf parsley and mintSeedsof 1 pomegranateTo serve:thick natural yoghurtPreserved lemon dressing½preserved lemon100 mlextra-virgin olive oilJuiceof 1½ lemons, or to taste
Preheat oven to 200C. Remove neck and cut spatchcock with kitchen scissors along both sides of the backbone. Remove backbone and discard, then press bird flat and transfer, skin-side up onto a baking paper-lined oven tray. Repeat with remaining spatchcock.
Brush spatchcock with harissa, season to taste, drizzle each with a little olive oil and roast until golden and cooked through (15-18 minutes).
Meanwhile, place cous cous in a heatproof bowl. Heat 40 ml olive oil in a saucepan over medium-high heat, add onion and garlic and cook, stirring occasionally until onion is tender (3-4 minutes). Add chicken stock, bring to the boil and pour over cous cous. Add butter, cover bowl tightly with plastic wrap and stand for 10 minutes. Remove plastic wrap, season generously to taste and fluff cous cous with a fork.
Meanwhile, for preserved lemon dressing, rinse preserved lemon, remove flesh and discard. Thinly slice preserved lemon rind and combine in a bowl with extra-virgin olive oil and lemon juice. Season to taste and add to cous cous, tossing to combine.
Toss herbs and pomegranate seeds through cous cous and serve immediately with harissa spatchcock and natural yoghurt.
Note Harissa is a hot chilli sauce made from chilli, garlic,
cumin and good quality olive oil.