Moroccan Grilled Chicken with Lemon Couscous & Harissa Yogurt

fresh ingredients

IN THE KIT

  • 12 oz
    marinated chicken thighs*
  • 6 oz
    cous cous
  • 2 oz
    parsley
  • 2 oz
    lemon
  • 4 oz
    yogurt
  • 4 oz
    bell pepper
  • 4 oz
    zucchini
  • red onion

*Marinated in yogurt, harissa, lemon, garlic, olive oil 

 

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

¾ cup of water

Vegetable peeler

Chargrill pan or BBQ grill

Box grater

Small pot with lid 

Plate/platter for cooked veggies

Small bowl 

cook along

INSTRUCTIONS

Prep

Core pepper, leave whole;

Peel & thick slice onion;

Peel the zucchini into ribbons with a vegetable peeler;

Finely chop the garlic, then using the flat side of the knife, mash to a paste;

Coarsely chop the parsley leaves, discarding the stems;

Zest lemon, squeeze juice into small bowl, removing any seeds.

1Make Couscous

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.

2Chargrill Vegetables

Heat a chargrill pan over medium-high heat until hot. Drizzle the pepper, 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. 

3Chargrill Chicken

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. 

4Finish Couscous

Add the parsley, lemon zest, lemon juice to the couscous & stir to combine. Taste, then season with salt & pepper.

5To Serve

Divide the couscous, grilled vegetables, chicken among plates (you can slice the chicken or serve whole). Drizzle with the harissa yoghurt to serve.