Peri Peri Chicken with Pearl Couscous Salad and Brussels Sprouts

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Peri Peri Chicken:

8 cloves garlic

2 Fresno chiles, roughly chopped

2 green Thai chiles, roughly chopped

2 red bell peppers, seeds removed and roughly chopped

1 habanero, seeds removed, halved

1/2 large yellow onion, roughly chopped

2 teaspoons smoked paprika

2 teaspoons kosher salt, plus more to taste

1 teaspoon cayenne pepper

1/4 cup red wine vinegar

3 tablespoons canola oil

One 2-pound chicken, jointed into 8 pieces

Freshly ground black pepper

1/4 cup olive oil

Couscous:

2 tablespoons red wine vinegar

2 teaspoons brown sugar

1 1/2 teaspoons freshly ground black pepper, plus more to taste

1 clove garlic, minced

Zest and juice of 1 lemon

2 tablespoons kosher salt, plus more to taste

3/4 cup olive oil

1 tablespoon canola oil

1 cup pearl couscous

1/4 cup fresh basil leaves, chopped (about 1 tablespoon)

1/4 cup fresh dill leaves, chopped (about 1 tablespoon)

1/4 cup fresh parsley leaves, chopped (about 1 tablespoon)

6 cherry tomatoes, quartered

1/2 cucumber, diced

Brussels Sprouts:

1 tablespoon plus 1 1/2 teaspoons kosher salt

1 cup small Brussels sprouts, trimmed

1 tablespoon canola oil

1/2 teaspoon freshly ground black pepper