adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spatchcock with couscous tabouli & saffron yoghurt
Spatchcock with couscous tabouli & saffron yoghurt
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 2 x 400g (size 4) spatchcocks
  • 80ml (1/3 cup) olive oil
  • 10.00 gm ground cumin
  • Salt
  • 1 x 250g punnet cherry tomatoes
  • 150g (3/4 cup) couscous
  • 375ml (1 1/2 cups) boiling water
  • 125.00 ml loosely packed coarsely chopped fresh continental parsley leaves
  • 82.50 ml loosely packed coarsely chopped fresh mint leaves
  • 3 green shallots, ends trimmed, finely chopped
  • 42.00 gm fresh lemon juice
  • Lemon wedges, to serve
  • 60ml (1/4 cup) boiling water
  • 1/4 tsp saffron threads
  • 1 x 125g container natural yoghurt
  • 48.00 gm tahini
  • 21.00 gm fresh lemon juice
  • 1 garlic clove, crushed
Instructions:
  • Preheat your oven to 200°C. Cut each spatchcock in half through the breast bone and place them cut-side down in a roasting pan. Mix 1 tablespoon of oil with cumin, salt, and drizzle over the spatchcock. Roast in the oven for 15 minutes.
  • Infuse the saffron threads in boiling water in a small heatproof bowl for 5 minutes, then strain. Mix in the yoghurt, tahini, lemon juice, and garlic. Season with salt, cover, and chill in the fridge until needed.
  • Place the cherry tomatoes with the spatchcock in the roasting pan and generously drizzle with 1 tablespoon of oil. Roast for an additional 20 minutes until the tomatoes are tender but still intact. Remove from the oven.
  • As the tomatoes simmer, combine couscous and 1 tablespoon of oil in a heatproof bowl. Pour boiling water over while stirring with a fork. Cover and let sit for 5 minutes until liquid is absorbed. Fluff grains with a fork, then mix in roasted tomatoes, parsley, mint, green shallots, lemon juice, and remaining oil. Stir well, season with salt to taste.
  • Plate the couscous tabouli, layer the spatchcock on top, and garnish with saffron yogurt and lemon wedges before serving.

Similar Recipes