Grilled Chicken with Very Herby Couscous and Tahini Yoghurt
Light and healthy, simple and delicious
At this time of year this is really my idea of heaven. It ticks all the boxes. Quick, delicious, healthy yet satisfying!
I love this very herby couscous which is reminiscent of a tabbouleh but not quite the same. You could of course use bulgur wheat in lieu of the cous cous but I personally love cous cous for a weeknight as it’s just so quick and easy. I’ve gone heavy on the herbs, there’s pistachios and lots of lemon in there. You could add chopped tomatoes, but I don’t always and instead I add tomato puree to the hot chicken stock and it adds so much flavour. This is a very good salad for a summer BBQ and it keeps really well for a few days in the fridge which means it’s low maintenance.
Grilled chicken and cous cous is a lovely combination but as so often is the case, it’s the garnishes, the finishing touches, that really make this dish a show stopper and pull the whole thing together. I love the tahini yoghurt but if you’re not a fan of tahini you can just go heavy on the garlic and lemon, or a swirl of harissa would be very nice too. Pickled red onions, which I’m increasingly dependent on, jalapeño and crushed pistachios just ensure that every mouthful sings.
I would just add that you shouldn't be put off by the ingredient list, it looks longer than it is because of the spices but really when you look at it, you’ll have most of these things in your kitchen cupboard and it’s all very straight forward. I don’t love recipes with really long ingredient lists where you haven’t heard of half the things and you might never use any of them again, but when it’s store cupboard staples and things I know I will reach for time and time again I feel differently.
The full recipe is below for paid subscribers (along with a handy PDF version). You also get access to helpful notes on the recipe in case you want to make it vegetarian friendly, or you’re feeding more people and want to scale up easily. Perhaps you’re feeding the whole family? It’s all covered in the Notes.
I really want this newsletter to be your go-to resource when you don’t know what to cook for supper so I put a lot of energy into the Notes section to make it as helpful as possible. Cooking isn’t about following a recipe exactly, it’s about using it as inspiration, seeing what you have in the fridge and making it your own so I’ve got lots of tips about how you can adapt it.
Aubergine, Tomato and Chilli Pasta with Whipped Ricotta
Sticky chicken with aubergine, tomato and chickpeas and zesty cous cous
This recipe serves 2. I have done 4 chicken thighs as when they are skinless and boneless, I find they aren’t very big! If yours are big, then feel free to just do 1 each. My husband will often eat 3 so it slightly depends on the appetite of your family and you can adjust accordingly.
