Crispy Chicken Leg Confit With Couscous And Olives

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3 1/2 tablespoons fresh thyme


3 garlic cloves, minced

1 1/2 teaspoons ground fennel

1 1/2 teaspoons ground allspice

6 whole chicken legs (about 10 ounces each)

6 cups pure olive oil

1/2 small red onion, minced

1 small carrot, minced

1 cup couscous

1 cup water

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/3 cup extra-virgin olive oil

1/4 cup chopped green olives

2 tablespoons chopped mint

Freshly ground pepper

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