Butterflied harissa chicken with barbecued leek and lemon pepper sauce

Instructions

1 Preheat a barbecue grill to high. Rub chicken with harissa paste and place, skin side down, on the hotplate. Reduce heat to medium and leave chicken for 5 minutes, or until the skin side is brown and crispy. Turn chicken over, add leek around it, close the lid, if your barbecue has one, and continue to cook for about 15-20 minutes with a lid, 25 minutes without a lid, until done. Turn leeks once or twice during cooking to avoid burning.

2 Meanwhile, in a large saucepan, bring 3½ cups water to the boil. Add couscous and stir. Reduce heat to low, cover and leave to cook for about 10 minutes until liquid has evaporated.

3 In a large frying pan, heat oil over medium. Add capsicum, garlic, tomatoes, paprika and lemon. Cook for 3-5 minutes, until softened. Add parsley and season with black pepper. Bring to a simmer, reduce heat and allow to thicken slightly while chicken and couscous are cooking.

4 Cut chicken into 6 equal portions and serve over couscous with leek and sauce on the side. Garnish with extra parsley or coriander and lemon wedges.