Barbecued Chicken & Veges with Beans & Couscous - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 red onions
• 3 carrots
• 4 zucchini
• 6 radishes
• 6cm piece ginger, sliced
• 1 free-range chicken
• 3 capsicum
• 2 tablespoons olive oil
• 4 tablespoons harissa (I used Sabato, Julie Le Clerc brand)
• 1⁄2 teaspoon salt
• 1 x 400g can cannellini beans, drained and rinsed
• 2 cups instant couscous
• 4 tablespoons extra virgin olive oil
• 1⁄4 teaspoon saffron
• chopped parsley, to serve