Method:

• Preheat the oven to 200°C.
• Place the harissa paste in a bowl and mix with 2 tablespoons of olive oil, salt and pepper. Add the chicken to the sauce and marinate in the fridge for 60 minutes.
• Remove the chicken from the fridge and allow it to reach room temperature. Place the chicken on a baking tray and cook in the oven for 30-40 minutes, or until cooked through.
• Cut the lemons in half and char them in a grill pan for serving.
• Cook the couscous according to the packaging instructions. Loosen it with a fork and add a splash of olive oil, salt and pepper.
• To make the salad, cut the aubergine into cubes. De-gorge the cubes by placing them in a colander over a bowl, then generously salt them to draw the moisture out of the aubergine – leave for about 15 minutes.
• Make a spice mix by combining the cumin, coriander, cinnamon, ginger and nutmeg. Drizzle the olive oil over the aubergines and add the spice mix. Roast in the oven for about 20 minutes. Once cooked, set aside to cool.
• Mix the couscous, aubergine, parsley, pomegranate kernels, olive oil, salt, and pepper in a bowl.
• Make a herb yoghurt by mixing the plain yoghurt, parsley (or dill) and red wine vinegar. Set aside to infuse in the fridge for about an hour before serving.
• Serve the chicken with couscous, salad and herb yoghurt.