Herby CousCous Salad with BBQ Chicken - San Remo
- Bring chicken stock to the boil. Place couscous into a large bowl and pour stock over CousCous, cover with cling wrap and set aside for 5 minutes.
Ingredients
- 2 cups San Remo CousCous
- 2 cups chicken stock
- 4 chicken thighs, skin off & deboned
- ¼ cup olive oil
- 2 lemons, juiced and zested
- 1 tbsp dried oregano
- 1 radicchio, torn into pieces
- ¼ cup coriander leaves
- ¼ cup basil leaves
- ¼ cup mint leaves
- ¼ cup flat leaf parsley
- 1 green chilli, sliced finely
- 1 tbsp honey
- Salt & pepper
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