Harissa chicken with crispy chickpeas

Ingredients

• 1¾ lb boneless chicken thighs
• 1 can chickpeas
• 1 red onion
• 1 pint cherry tomatoes
• 1 lemon
• 1 bunch fresh parsley
• 3 tbsp harissa paste
• ½ cup Greek yogurt
• 1 cup couscous
• 2 tbsp olive oil

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Method

1. Heat oven to 425°F. Coat the chicken in harissa, oil and salt.
2. Toss the drained chickpeas, onion wedges and tomatoes on a sheet pan, add the chicken and roast 25 minutes.
3. Pour 1 1/4 cups boiling salted water over the couscous, cover 5 minutes and fluff.
4. Serve the chicken and chickpeas on the couscous with yogurt, lemon and chopped parsley.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer