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Barbecue chicken chermoula with couscous
Barbecue chicken chermoula with couscous
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Prep Time:
150 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Savor spring vibes with flavorful BBQ chicken and fluffy couscous, ideal for a gathering with loved ones.
Ingredients:
  • 1 bunch fresh coriander, leaves picked
  • 1/2 bunch fresh continental parsley, leaves picked
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • 1.25 gm ground cumin
  • Pinch of cayenne pepper
  • 1 lemon, juiced
  • 125ml (1/2 cup) extra virgin olive oil
  • 8 chicken thigh cutlets
  • 200g couscous
  • 200ml water, boiling
  • 50g pistachio kernels, toasted, chopped
  • 1/2 small pomegranate, seeds removed
  • 20.00 ml pomegranate juice
  • 7.20 gm honey
  • Baby rocket leaves, to serve
Instructions:
  • Set aside a small handful of coriander and parsley leaves for garnish. Roughly chop the rest of the leaves. Blend the chopped leaves, garlic, ground coriander, cumin, cayenne pepper, half of the lemon juice, and 1/4 cup of olive oil in a food processor until a smooth mixture forms. Season to taste. Transfer the mixture to a large bowl, add the chicken, and toss to evenly coat. Cover the bowl and refrigerate for 2 hours to marinate.
  • Place the couscous in a heatproof bowl. Pour in the boiling water, cover, and let sit for 10 minutes until absorbed. Fluff with a fork and gently fold in the pistachios, pomegranate seeds, and reserved herbs.
  • In a small bowl, combine the pomegranate juice, honey, remaining oil, and lemon juice. Season with salt and pepper. Pour the mixture over the pomegranate and toss together.
  • Preheat a barbecue flatplate over medium-high heat. Grill the chicken for 6-8 minutes per side until charred and cooked through. Place on a plate, let it rest for 2-3 minutes, then serve with couscous salad and fresh rocket.

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