Succulent BBQ Moroccan Chicken Couscous Salad Recipe
Succulent BBQ Chicken on a bed of herby, crunchy, sweet and fragrant Moroccan couscous salad, drizzled with lashings of spicy harissa yoghurt dressing. Friends, this is a flavour sensation.
Prep time: 15 minutes (+15 minutes to marinade) Cook time: 25 minutes Serves: 4
Recipe Ingredients
For The BBQ
- 4 Waitoa Chicken Breasts, skin on
- ½ bag The Fresh Grower Cauli Stems, lightly steamed
- 2 tsp Mrs Rogers Moroccan Ras El Hanout Spice
- Mrs Rogers Himalayan Pink Salt
- Olivado Extra Virgin Olive Oil
For The Salad
- 1 box Diamond Morrocan Couscous
- Olivado Extra Virgin Olive Oil
- Handful Superb Herb Parsley, roughly chopped
- Handful Superb Herb Mint, roughly chopped
- 1/3 cup pomegranate seeds
- 1 orange, peeled & cut into segments
- ¼ cup Alison’s Pantry Sultanas
- ¼ cup Alison’s Pantry Sliced Natural Almonds, lightly toasted
For The Harissa Yoghurt Dressing
- 1 tbsp harissa
- ¾ cup De Winkel All Natural Plain Unsweetened Yoghurt
Cooking Method
- For the BBQ: Crank the BBQ up to a high heat. Rub the Moroccan Ras El Hanout 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.
- For the Salad: 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 beautiful 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 cauli stems to the grill. The cauli won’t take long at all. Keep an eye on it and check for firmness.
- Slice the chicken and lay it over the couscous with the cauli stems. Drizzle with harissa yoghurt and top with extra herbs and pomegranate seeds.
