Couscous With Harissa Chicken, Chargrilled Zucchini And Crunchy Nutty Salad, Yoghurt Drizzle Cream

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8-10 free-range skinless chicken thighs, excess fat removed

4 tablespoons EVOO

Juice and zest 1 large lemon

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/2 teaspoon ground cumin

1 teaspoon harissa paste

2 tablespoons tomato paste

3 garlic cloves, very finely minced

1 teaspoon ground cumin

2 x 400g tin chickpeas, drained

1/2 cup pumpkin seeds

1/2 cup pine nuts

1/2 cup smoked almonds, chopped fine-medium

2 zucchini, sliced very finely (0.75mm) on a mandolin

6 spring onions (scallions) finely sliced (including some green parts)

Handful fresh flat-leaf parsley; rocket and mint, finely chopped

Sea salt flakes and freshly ground black pepper

2 cups couscous

3 lemons

3 tablespoons natural yoghurt

EVOO and Olive oil for cooking

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