Preserved lemon & chicken cakes with rainbow couscous

Method

• 1
  Place chicken mince, 1/2 tablespoon harissa, cumin, yolk, preserved lemon, mint and breadcrumbs in a food processor and pulse to combine. Season. Form into 12 small patties and chill for 15 minutes.
• 2
  Preheat the oven to 200°C and line a baking tray with foil.
• 3
  To make the couscous, place couscous and 1 tablespoon harissa in a bowl, pour over the stock and stir to combine. Cover with plastic wrap and set aside for 10 minutes. Fluff with a fork then add chickpeas, lemon juice and 2 tablespoons oil, and season. Set aside to cool, then add rainbow salad.
• 4
  In a small bowl, combine mayonnaise with remaining 1 tablespoon harissa. Set aside.
• 5
  Heat remaining 1 tablespoon oil in a large frypan over medium heat and fry the patties for 2-3 minutes each side until golden. Transfer to the tray and place in oven for 8-10 minutes until cooked through. Serve with couscous and harissa mayonnaise.