Chermoulla chicken with onion couscous | Women's Weekly Food

Ingredients

• 4 x 200g (6½-ounce) chicken breast fillets
• 2 tablespoons harissa chermoulla
• 3/4 cup (180ml) lemon juice
• 1/4 teaspoon saffron threads
• 1 teaspoon ground cumin
• 1 teaspoon dried chilli flakes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 small_piece (80g) brown onion, chopped finely
• 3/4 cup fresh coriander (cilantro), coarsely chopped
• 2/3 cup (160ml) olive oil
• 1 1/2 cup (375ml) chicken stock
• 1 1/2 cup (300g) couscous
• 1 tablespoon olive oil
• 1 large_piece brown onion, sliced thinly (200g),
• 4 wedges preserved lemon
• 300 grams canned chickpeas, rinsed, drained
• 1/4 teaspoon each ground allspice
• 1/4 teaspoon cinnamon