Grilled Moroccan Chicken with Herby Couscous Salad
Transport your taste buds to the vibrant souks of Morocco with this flavorful grilled chicken dish. This recipe is a delightful balance of warm, savory flavors and fresh, vibrant herbs, making it the perfect meal for a sunny afternoon or a casual weeknight dinner.
Ingredients 17
2 chicken breasts, whole, sliced into 4 pieces, thinned out with a rolling pin if thick
1⁄4 cup olive oil
1⁄4 cup Greek yoghurt
2 tsp Aleppo pepper
2 tsp cumin
2 tsp salt
1⁄2 tsp black pepper
1⁄2 tsp turmeric
2 ‒ 3 tsp garlic, minced
2 tbsp parsley, finely chopped
1 red capsicum, finely sliced
Herb Couscous
1⁄2 cup couscous
2⁄3 cup boiling water
1 handful coriander, chopped
1⁄2 cup baby peas
1 lemon, cut into wedges
1⁄4 cup greek yogurt, for serving
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Method 5
In a large bowl add , , and spices and mix together. Add in the at mix to cover the chicken in marinade. Let sit for 30 minutes.
Heat a large saucepan over medium heat. Add in the 2 pieces at a time. Cook for 5- 10 minutes on each side or until cooked through. Remove from heat and let sit for 5 minutes.
In the same saucepan, add the and let cook until soft.
Add the to a bowl and cover with . Cover the bowl and let sit for 5 minutes. Once the cous cous is cooked, fluff up with a fork and season with , and a dash of . Add in the herbs and and mix.
Assemble bowls with , , and a side of and .
Helpful tips
What can I use to substitute Aleppo pepper if I don't have any?
Can I prepare the chicken marinade ahead of time?
What other vegetables can I add to the couscous salad?
How can I grill the chicken if I don't have a saucepan?
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Notes
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