Ingredients
- 60g tahini
- 2 tbsp olive oil
- 3 tbsp water
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 clove garlic, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground black pepper
- 4 chicken breasts, or 500g thighs or a combination
- 300g giant couscous
- 1 tsp turmeric
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 3 tbsp chopped fresh parsley
- 2 tbsp mint, roughly chopped
- Black pepper
- Salt to taste
- 250g cherry tomatoes
- 1 lemon, thickly sliced
1. Mix together the chicken marinade ingredients: the tahini, olive oil, water, lemon zest, juice, spices and seasoning. Cut the chicken into bite-size pieces. Add the chicken to the marinade and mix well to combine. Leave the chicken to marinade for at least 30 minutes. This can be done overnight too.
2. Cook the couscous as you would pasta in plenty of boiling salted water, along with the turmeric. Drain once cooked through, it only takes a few minutes. Add the olive oil, lemon juice, zest and seasoning. Set aside and keep warm.
3. Thread the chicken on to skewers. Cook on a hot barbecue or under a hot grill for four to six minutes each side till cooked through. Remove and set aside.
4. Cook the cherry tomatoes alongside the chicken, just brush with a little oil and heat through till blistered and beginning to pop then remove. Place lemon slices on the grill for a few minutes too till charred and caramelised.
5. Fold the parsley and mint through the couscous. Serve the chicken on top of the couscous with the lemon slices and tomatoes.
