You can’t go wrong with a classic bbq chicken and a cous cous salad. Especially when it is packed with spring vegetables and a zesty dressing.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1 cup (160g) pearl couscous
1/3 cup (80ml) Coles Extra Virgin Olive Oil, divided
2 bunches asparagus, ends trimmed
4 small (about 250g each) Coles Australian RSPCA Approved Chicken Breast Fillets
2 lemons, halved
150g cherry tomatoes, quartered
1 tbs chopped tarragon
1 shallot, finely chopped
3 spring onions, thinly sliced
1 tbs white wine vinegar
1 lemon, extra, rind finely grated, juiced
80g fetta, crumbled
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Method
Step 1
Preheat a barbecue grill on medium-high. In a saucepan of boiling water, cook couscous for 8 mins or until tender. Refresh under cold water. Drain well. Transfer to a large bowl with half the oil. Toss to combine.
Step 2
Meanwhile, toss the asparagus with half the remaining oil in a bowl. Season. Cook on the grill, turning, for 3 mins or until lightly charred and tender-crisp. Set aside to cool.
Step 3
Place the chicken on a board. Use a meat mallet or rolling pin to gently pound the thickest part of the chicken until an even thickness. Brush with remaining oil and season. Cook on the grill for 5 mins each side or until golden brown and cooked through. Transfer to a plate. Cook lemon, cut-side down, for 2 mins or until lightly charred.
Step 4
Cut the asparagus crossways into 3cm lengths. Add to couscous mixture with tomatoes, tarragon, shallot, spring onion, vinegar, lemon rind and lemon juice. Season. Toss to combine.
Step 5
Slice chicken. Divide the couscous mixture and chicken among serving plates. Sprinkle with fetta and serve with the lemon halves.
Curtis Stone's BBQ chicken with spring vegetable couscous
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1 cup (160g) pearl couscous
1/3 cup (80ml) Coles Extra Virgin Olive Oil, divided
2 bunches asparagus, ends trimmed
4 small (about 250g each) Coles Australian RSPCA Approved Chicken Breast Fillets
2 lemons, halved
150g cherry tomatoes, quartered
1 tbs chopped tarragon
1 shallot, finely chopped
3 spring onions, thinly sliced
1 tbs white wine vinegar
1 lemon, extra, rind finely grated, juiced
80g fetta, crumbled
Description
You can’t go wrong with a classic bbq chicken and a cous cous salad. Especially when it is packed with spring vegetables and a zesty dressing.
Method
Step 1
Preheat a barbecue grill on medium-high. In a saucepan of boiling water, cook couscous for 8 mins or until tender. Refresh under cold water. Drain well. Transfer to a large bowl with half the oil. Toss to combine.
Step 2
Meanwhile, toss the asparagus with half the remaining oil in a bowl. Season. Cook on the grill, turning, for 3 mins or until lightly charred and tender-crisp. Set aside to cool.
Step 3
Place the chicken on a board. Use a meat mallet or rolling pin to gently pound the thickest part of the chicken until an even thickness. Brush with remaining oil and season. Cook on the grill for 5 mins each side or until golden brown and cooked through. Transfer to a plate. Cook lemon, cut-side down, for 2 mins or until lightly charred.
Step 4
Cut the asparagus crossways into 3cm lengths. Add to couscous mixture with tomatoes, tarragon, shallot, spring onion, vinegar, lemon rind and lemon juice. Season. Toss to combine.
Step 5
Slice chicken. Divide the couscous mixture and chicken among serving plates. Sprinkle with fetta and serve with the lemon halves.
