Herby CousCous Salad with BBQ Chicken
- 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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Grill pan
- Grill
- Microplane
- Saucepan
- Mixing bowl
- Plastic wrap
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Spoon
- Serving platter
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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