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1
In a small saucepan, bring the water to a boil and stir in the couscous.
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2
Cover the saucepan, remove from the heat and let stand until the water has been absorbed, about 5 minutes.
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3
Fluff the couscous with a fork and let cool.
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4
In a large bowl, gently mix the ground chicken with the couscous, chopped mint, ground cumin, grated lemon zest, pine nuts and 2 teaspoons of salt.
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5
With lightly oiled hands, pat the chicken-couscous mixture into 6 burgers.
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6
Cover the burgers tightly with plastic wrap and refrigerate until chilled.
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7
Meanwhile, in a medium bowl, coarsely mash the avocados with a fork.
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8
Stir in the lemon juice, jalapeno and shallot and season with salt.
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9
Preheat the oven to 325.
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10
In a very large, deep skillet, bring the stock to a boil with the harissa.
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11
Season the burgers with salt and pepper.
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12
Set the burgers in the skillet and simmer over moderately low heat until cooked through, about 4 minutes per side.
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13
Transfer the burgers to a rimmed baking sheet, cover with foil and keep warm in the oven.
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14
Boil the poaching liquid over high heat until reduced to 1/2 cup, about 6 minutes.
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15
Set the pitas on plates.
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16
Top with the chicken burgers and spoon some of the reduced sauce over them.
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17
Garnish the burgers with the avocado mash and the mint leaves and serve.
