Succulent BBQ chicken on a bed of herby, crunchy, sweet and fragrant Moroccan couscous salad, drizzled with lashings of spicy harissa yoghurt dressing.
4 Waitoa Free Range Chicken Breasts
½ head cauliflower stems, lightly steamed
2 tsp moroccan spice
Pink himalayan salt
Extra virgin olive oil
1 box Moroccan couscous
Handful parsley, roughly chopped
Handful mint, roughly chopped
⅓ 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
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.