Moroccan Chicken Couscous Salad
Succulent BBQ chicken on a bed of herby, crunchy, sweet and fragrant Moroccan couscous salad, drizzled with lashings of spicy harissa yoghurt dressing.
Ingredients
- 4 Waitoa Free Range Chicken Breasts
- ½ head cauliflower stems, lightly steamed
- 2 tsp moroccan spice
- Pink himalayan salt
- Extra virgin olive oil
Salad:
- 1 box Moroccan couscous
- Handful parsley, roughly chopped
- Handful mint, roughly chopped
- â…“ cup pomegranate seeds
- 1 orange, peeled and cut into segments
- ¼ cup sultanas
- ¼ cup sliced natural almonds, lightly toasted
Harissa Yoghurt Dressing:
- 1 tbsp harissa
- ¾ cup Natural plain unsweetened yoghurt
Method
- Crank the BBQ up to a high heat. Rub the Moroccan spice into the chicken and cauliflower with a sprinkling of sea salt. Let them sit and marinade in separate bowls out of the fridge for 15 minutes to get the chicken to room temperature.
- Cook the couscous as per packet instructions. Once cool, mix the rest of the ingredients together in a large bowl and pour out onto a platter.
- In a small bowl mix together the harissa dressing ingredients. Set aside.
- Grill the chicken on the BBQ until charred and cooked in the centre. The chicken will need to be cooked over a medium heat with the lid on for roughly 20-25 minutes making sure to flip every 5 minutes. When the chicken is 5 minutes away, add the cauliflower stems to the grill. The cauliflower won’t take long at all. Keep an eye on it and check for firmness.
