Grilled Moroccan Chicken With Curried Couscous - cooking recipe

Ingredients

Harissa
1 tablespoon caraway seed
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon dry crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons sweet Hungarian paprika
1 1/2 teaspoons salt
Chicken and Dressing
2 tablespoons olive oil
1/2 cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
1 (3 lb) roasting chickens, quartered, backbone removed
1 pinch sugar
Curried Couscous
1 3/4 cups low sodium chicken broth
1 1/2 teaspoons curry powder
1 (10 ounce) package couscous

Preparation

For Harissa:
Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally. about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.).
For Chicken and Dressing:
Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.).
Preheat barbeque (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
For Couscous:
Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.