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Ingredients
| 2 spring chicken | sea salt and crushed black pepper to taste |
| 20g unsalted butter | some cherry tomatoes |
Couscous Salad
| 1/2 cup couscous | 1/2 lemon juice and peel |
| 1/4 tsp salt | a little mint leaves, chopped |
| 3/4 cup chicken both | a little crushed black pepper |
| a little orange, yellow and red bell pepper, chopped | 80ml extra virgin olive Oil |
| a little cucumber, cubed |
Methods
1. Marinate the chicken with sea salt and crushed black pepper briefly and place into the oven.
2. For Series 8 ovens with Assist program: Insert the meat probe, select Assist > Poultry> Chicken> Chicken, unstuffed. For Series 8 ovens without Assist program: Preheat the oven to 180˚C and cook the chicken for 25 minutes.
3. Remove from the oven after cooking and cut the chicken breast and thighs, set aside.
4. For Couscous salad: Add couscous and salt into a large bowl. Pour boiling chicken broth into the bowl, cover with cling wrap, rest for 20 minutes. Mix warm couscous with bell pepper and cucumber , and then add the lemon juice with zest, mint leaves and crushed black pepper. Add in extra virgin olive oil, mix the couscous with a fork. Chill the mixture in the fridge.
5. Place the couscous salad on a plate and add the chicken breast and thighs on top. Decorate with cherry tomatoes.
Tips
To make the couscous salad, use a fork to stir gently. Couscous is made with coarse wheat flour and water, rolled with the hands. When dried, its shape and colour become similar to millet.
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