BBQ Chicken, Grape and Pistachio Couscous Salad

Ingredients

8 chicken thigh fillets
1 lemon, rind finely grated, juiced
1 Tbs lemon, herb & garlic spice blend
1/4 cup (60mL) olive oil
1 cup (200 g) couscous
1 cup (250mL) hot vegetable stock
150 g seedless red grapes, sliced
4 celery sticks, thinly sliced
1/2 red onion, thinly sliced
1/3 cup (45 g) pistachios, toasted, coarsely chopped
1/2 cup chopped flat-leaf parsley
1 garlic clove, crushed
Flat-leaf parsley leaves, to serve

Method

Use a small, sharp knife to make shallow slits in each piece of chicken. Combine the lemon rind, spice blend and 1 tablespoons oil in a glass or ceramic dish. Add the chicken and toss to coat. Set aside for 5 minutes to develop the flavours.

Meanwhile, place couscous and hot stock in a large bowl. Cover and set aside for 10 minutes or until the stock is absorbed. Use a fork to separate grains. Add grape, celery, onion, pistachio and chopped parsley and toss to combine.

Heat a barbeque grill or char-grill on medium. Cook chicken for 4-5 minutes each side or until cooked through. Transfer to a warm plate and set aside for 5 minutes to rest.

Whisk the lemon juice, garlic and remaining oil in a small jug. Season. Add to the couscous mixture with any resting juices from the chicken and toss to combine.

Slice the chicken. Divide couscous salad and chicken among serving plates. Sprinkle with parsley leaves.

Credits: Coles

Photo Credits: Coles