The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Harissa spatchcock with couscous and preserved lemon

You'll need

4 spatchcock (about 500 gm each) 1 tbsp harissa (see note) 400 gm (2 cups) cous cous 40 ml olive oil, plus extra for drizzling ½ Spanish onion, finely chopped 1 garlic clove, finely chopped 500 ml (2 cups) chicken stock 30 gm butter, coarsely chopped 1½ cups each (loosely packed) flat-leaf parsley and mint Seeds of 1 pomegranate To serve: thick natural yoghurt   Preserved lemon dressing ½ preserved lemon 100 ml extra-virgin olive oil Juice of 1½ lemons, or to taste


  • 01
  • 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.
  • 02
  • Brush spatchcock with harissa, season to taste, drizzle each with a little olive oil and roast until golden and cooked through (15-18 minutes).
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.