Harissa Roasted Chicken with Romesco, Hommus, Couscous and Leaves

Roasted harissa-spiced chicken meets a creamy, sun-kissed layer of Alannah’s Mediterranean Classic Hommus with Pine Nuts and Olive Oil in this bold, heart-warming plate.

With fluffy couscous and fresh leaves catching every last drop of flavour, this dish feels both effortless and indulgent. The rich nuttiness from the pine-infused hommus and silky olive oil brings depth and balance to the spicy roast and bright herbs - making every forkful a little celebration of texture and flavour.

INGREDIENTS:

• 200g Alannah’s Mediterranean Classic Hommus with Pine Nuts & Olive Oil

• 1 Butterfly chicken (approx 1.6kg)

• 2 tbsp Harissa paste

• 1 cup Pearl couscous

• 1 Pomegranate

• ¼ cup Pistachio nuts, lightly toasted

• 120g Rocket

• ½ Cucumber, peeled into ribbons

• ⅓ cup Tzatziki

• ½ Lemon, cut into wedges

• 2 tbsp Olive oil

• 2 cups Chicken stock

• ½ handful Fresh mint

• ½ handful Fresh parsley

Romesco

• 1 Red capsicum, deseeded and quartered

• 1 Tomato, halved

• ¼ cup Roasted almonds

• 1 tbsp Red wine vinegar

• ½ tsp Smoked paprika

• 1 clove Garlic, crushed

• 1 tbsp Olive oil

SERVES: 4 | PREP: 20 minutes | COOK: 35 minutes

Step 1

Preheat the oven to 200°C (fan). Place the chicken in a roasting dish, rub all over with the harissa paste and drizzle with olive oil. Season with salt and pepper. Roast for 30–35 minutes, or until golden, cooked through and juices run clear.

Step 2

While the chicken roasts, place the capsicum and tomato on a small tray and roast in the oven for 20–25 minutes, or until soft and slightly charred. Transfer to a food processor with the garlic, almonds, red wine vinegar, olive oil and smoked paprika. Blend until smooth. Season with salt and pepper to taste.

Step 3

At the same time, toast the couscous in a good film of oil in a saucepan over medium heat until golden, pour over the stock, bring to a boil and cook for 15 minutes or until just tender. Drain off any excess stock if needed.

Step 4

Mix the pomegranate arils and pistachio nuts into the couscous.

Step 5

Place the chicken on a platter along with leaves, cucumber, hummus, romesco a drizzle of tzatziki and wedges of lemon. Scatter with herbs.

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🍽️ Recipe Cost: $42.04 ($10.51 per serving)

🛒 Shopping Cost: $67.60 (buying full items)