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This recipe is classed as easy

Rating 3.24 / 5 (148 votes)

Prep time:
25 min
Cook time:
15 min
Serves:
4

Angela Nilsen’s easy after-work supper uses mostly store-cupboard ingredients. The couscous salad can be served warm or cold

Method

1. Preheat the grill to high. Rub the chicken all over with a little olive oil and season with salt and pepper. Lay the chicken on a foil-lined baking tray and grill, skin side up, for 10 minutes. Meanwhile, mix together the honey, lime juice and lime zest.

2. While the chicken is cooking, tip the couscous into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 5 minutes.

3. Mix the 5 tablespoons of oil with the garlic, chillies, cumin, coriander, paprika and some salt and pepper and set aside.

4. Heat a drizzle of olive oil in a frying pan, add the almonds and toast over a medium-high heat, shaking the pan often so the nuts brown evenly. When the couscous is done, fork through to separate the grains then stir in the nuts, spring onions, butter beans, coriander and the spiced oil mix. Season to taste with salt and pepper.

5. After the chicken has grilled for 10 mins, remove and slash the skin diagonally in several places. Brush over half of the honey-lime mixture, brushing into the slashes, and return to the grill for 2 minutes. Baste with the rest of the honey mix and grill for a further 2-3 minutes until the skin is nicely glazed.

6. Spoon the couscous onto serving plates, top with some rocket leaves, torn mint leaves and then the chicken. Serve with lime wedges for squeezing over.

Ingredients

Tips and suggestions

Instead of mixing different spices for the spiced oil mix an excellent alternative is to use 1 tbsp harissa with 4-5 tablespoons of olive oil and a squeeze of lime juice.

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Latest Comment

 


oryanna oryanna  Posted 11 Jan 2013 12:01 PM
 

Love this recipe!! Very easy, tasty and healthy.

MadeehaA26855 MadeehaA26855  Posted 04 Dec 2012 5:18 PM