A fresh couscous salad is the perfect partner to the spiced, charred chicken. Ideal for midweek meals or easy entertaining.
- 2 garlic cloves, crushed
- 2 tbsp smoked paprika
- 2 tbsp olive oil
- ½ tsp salt
- 700 g chicken lovely legs
Herbed couscous salad
- 1 onion, diced
- 1½ cups pearl couscous
- 625 ml (2½ cups) chicken stock
- 1 cucumber, diced
- 1 punnet cherry tomatoes, quartered
- 2 spring onions, finely sliced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ cup flat-leaf parsley, finely chopped
- ½ cup mint leaves, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 10 minutes
Preheat a barbecue or grill. Preheat oven to 180°C.
In a large bowl, place garlic, paprika, oil and salt, and mix to combine. Add chicken and coat well. Set aside for 10 minutes to marinate.
Cook chicken on barbecue or grill for 3 minutes each side or until charred.
Place chicken on a baking tray lined with baking paper, and bake for 20 minutes or until cooked through.
To make the salad, in a large saucepan, heat a little oil over medium heat. Cook onion until soft, add the couscous and cook, stirring, for 3 minutes. Add the chicken stock and bring to the boil. Reduce heat and simmer for 10–15 minutes, or until the couscous is cooked. Set aside to cool.
Add the cucumber, tomato, spring onion, lemon juice, olive oil, parsley and mint leaves to the cooked couscous. Mix well to combine and serve with the chicken.
Photography by Brett Stevens. Styling by Ainsley Johnstone. Art direction by Anne Marie Cummins.