Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×