Step 1

To make the harissa, place the chilli, garlic, lemon zest, 1/2 tsp each ground coriander and cumin, 1/3 cup (80ml) olive oil and the coriander in a small food processor. Season with salt and pulse until smooth. Rub half the harissa over the chicken and set aside for 30 minutes to marinate.

Step 2

Preheat oven to 200oC. Place stock in a flame-proof roasting pan over medium heat. Bring to a simmer then remove from heat and stir in the couscous. Set aside for 5 minutes for liquid to absorb, then fluff with a fork. Add the pumpkin, 1 tbs oil and remaining 1/2 tsp each ground cumin and coriander. Season and toss to combine.

Step 3

Heat remaining 1 tbs oil in a frypan over medium heat and cook chicken, skin-side down, for 3-4 minutes until slightly golden. Place chicken, skin-side up, on top of the couscous with the lemon wedges and bake for 30-35 minutes until chicken is cooked through, pumpkin is tender and couscous is golden. Squeeze over roasted lemons and serve with remaining harissa.