Harissa chicken with Couscous

1. In a large bowl, mix olive oil, harissa paste, clementine juice and minced garlic cloves. 
2. Add in the chicken thighs and stir well to make sure all pieces are covered with the marinade. 
3. Cover with a plastic wrap and put the bowl in the refrigerator. Marinade for 2 to 24 hours. 
4. Heat the grill pan over medium heat. 
5. Place the chicken thighs on the grill pan and don't move them for about 5-8 minutes depending on their size. 
6. Once cooked on one side, flip the harissa chicken and cook them on the other side for another 5-8 minutes. 
7. Serve warm with saffron couscous. 

Saffron couscous

1. Place couscous in a large bowl. 
2. Mix water and chicken stock in a sauce pan and bring it to boil over medium high heat. 
3. Pour the chicken stock on couscous and mix using a spoon. 
4. Add in bloomed saffron and stir well. 
5. Cover with a plate or a lid and let it sit on counter for 15-20 minutes. 
6. Uncover and fluff the couscous using a fork. 
7. Serve warm with harissa chicken.