Method

• 1.
  Place harissa and olive oil in a medium bowl and mix well. Add chicken, mixing to coat. Chill for 45 minutes-1 hour to marinate.
• 2.
  Meanwhile, for the couscous salad, cook couscous according to packet instructions. Transfer to a colander and refresh under cold running water. Place in a large bowl and toss through 2 tsp olive oil, to prevent the couscous from sticking. Allow to cool.
• 3.
  In a small bowl, combine saffron and 1/2 tsp warm water. Allow to sit for 10 minutes or until the colour has drawn out. Add to the labneh, mix to combine and set aside until required.
• 4.
  Place red onion, chardonnay vinegar and a pinch of salt flakes in a small bowl, mix to combine and allow to sit for 5-10 minutes to lightly pickle.
• 5.
  Preheat barbecue or chargrill pan over medium-high heat. Thread 1 piece of chicken onto each skewer. Grill skewers, turning frequently, for 5-8 minutes until golden brown and cooked through. Remove from grill and keep warm.
• 6.
  Add cucumber, pistachios, pomegranate and pickled onion with the vinegar to the couscous bowl, and season to taste. Drizzle with extra olive oil and toss together. Place on a serving platter, scatter with mint leaves and serve with chicken skewers and saffron labneh.