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Use kitchen shears to remove the back bone from each chicken. Flatten the chickens by pressing down firmly. Place on a baking tray. Rub with 2 tablespoons of the olive oil, then sprinkle with za’atar. .
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Heat an oiled barbecue over a medium-high heat. Place the chickens, skin side down, onto the grill and cook 2 minutes or until charred. Turn the chickens, then reduce the heat to low. Cover with barbecue hood and cook 30 minutes, then turn and cook a further 10 minutes or until cooked through. Add lemons to barbecue, cut side down and cook for 1 minute. Remove chicken and lemons from barbecue, cover with foil and set aside for 10 minutes.
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While chicken is cooking, prepare CousCous. Place chicken stock and remaining 2 tablespoons of olive oil in a medium saucepan and bring to the boil. Remove from the heat and stir in CousCous. Cover and allow to stand 3 minutes, then stir with a fork over a very low heat for 3 minutes to separate grains. Spread CousCous onto an oven tray. Set aside to cool.
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Meanwhile, make green harissa. Place coriander seeds, cumin seeds and turmeric in a small frying pan. Cook over a low heat, stirring for 3 minutes or until fragrant. Set aside to cool. Place cooled spice mixture and salt in a small food processor and process until finely ground. Add all remaining green harissa ingredients and process until very finely chopped. Place harissa in a small bowl. Cover and set aside.
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Add onion, capsicum, figs, cashews and coriander leaves to the cooled CousCous and stir to combine.
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Combine all dressing ingredients in a screw top jar and shake well. Pour over salad and toss to combine. Top with extra cashews and coriander leaves.
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Cut chicken into portions. Serve with grilled lemons, green harissa and CousCous salad
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Tips:
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Za’atar is a blend of Middle Eastern herbs, spices and seeds. It can be bought at delicatessens and gourmet food shops
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Grilling lemons not only heats them up, which is nice for spritzing over hot food, it also helps loosen up and release their juices
