- Remove the backbone from the chicken and flatten it by pressing down on the breastbone.
- Mix together the harissa paste, olive oil, garlic, cumin, smoked paprika, lemon zest and juice. Season well and rub all over the chicken, including beneath the breast skin. Refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 220°C.
- Place the chicken skin-side up in a roasting tray and roast for 35–40 minutes until golden, caramelised and cooked through. Leave to rest for 10 minutes.
- Meanwhile, make the chermoula by blending the coriander, parsley, garlic, cumin, smoked paprika, cayenne, lemon juice, olive oil and a pinch of salt until smooth but still slightly textured.
- In a bowl, mix together the yoghurt, preserved lemon, turmeric, garlic, olive oil and salt. Chill until needed.
- Pour the roasting juices into a saucepan, scraping up any caramelised bits from the tray. Add the chicken stock and simmer until reduced by roughly one third.
- Stir in the harissa paste, remove from the heat and whisk in the butter a cube at a time until glossy. Finish with a squeeze of lemon juice and season to taste.
- Bring the chicken stock to a simmer. Add the Merchant Gourmet Tricolour Giant Couscous and cook for 6–8 minutes until tender with a slight bite.
- Drain if needed and toss with the olive oil, toasted almonds and sliced apricots. Season to taste.
- Spread the couscous over a large serving platter and arrange the chicken on top.
- Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt. Serve with the harissa gravy, chermoula and preserved lemon yoghurt alongside.
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