Moroccan Grilled Chicken with Lemon Couscous & Harissa Yogurt
Transport your tastebuds with this utterly delicious dish. We do all the work by marinating chicken thighs overnight then cooked on the BBQ or a stove top griddle. Completing it is a toss of grilled, seasonal vegetables, with a drizzle of harissa-spiked yoghurt over the top. YUM!
IN THE KIT
12 ozmarinated chicken thighs*
6 ozcous cous
4 ozbell pepper
2 ozred onion
*Marinated in yogurt, harissa, lemon, garlic, olive oil
Salt & pepper
Kitchen Items Needed
¾ cup of water
Chargrill pan or BBQ grill
Small pot with lid
Plate/platter for cooked veggies
Core pepper, leave whole;
Peel & thick slice onion;
Peel the zucchini into ribbons with a vegetable peeler;
Thick slice pepper;
Coarsely chop the parsley leaves, discarding the stems;
Zest lemon, squeeze juice into small bowl, removing any seeds.
Bring measured water & drizzle of olive oil to a boil in a small pot. Turn off heat, add couscous, mix with water, cover with lid & let stand for 5 minutes or until the water is absorbed. Fluff the grains with a fork.
Heat a chargrill pan over medium-high heat until hot. Drizzle the peppers, onion, zucchini with olive oil, season with salt & pepper. Grill the peppers & onion for 2-3 mins each side until tender. Grill the zucchini for 30 secs each side.
Heat the chargrill pan over medium-high heat until hot. Cook the chicken for 5-6 mins each side until golden & cooked through. Remove from the pan & rest for 3 mins.
Add the parsley, lemon zest, lemon juice to the couscous & stir to combine. Taste, then season with salt & pepper.
Divide the couscous, grilled vegetables, chicken among plates (you can slice the chicken or serve whole). Drizzle with yoghurt to serve.