Lemon chicken cous cous salad with yoghurt dressing

November 1, 2009

Adapted from a Donna Hay recipe, the chicken can be cooked on the bbq or over a char-grill pan.  I serve this with the spring cos, pea and bean salad.

Ingredients: (serves 4)

6 chicken thigh fillets
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon ground cumin
Grated rind of 1 lemon
1 cup cooked cous cous
1 cup mint leaves
1 small red onion, finely chopped
2 spring onions, chopped
250g cherry tomatoes, halved
1 cup flat leaf parsley, chopped

Yoghurt honey dressing:
1/2 cup natural yoghurt
1/2 teaspoon ground cumin
1 tablespoon honey

Place the chicken, oil, garlic, cumin, lemon rind in a bowl. Season and mix well to coat. Cover and refrigerate for a couple of hours if possible.

To make the dressing, add the yoghurt, cumin and honey to a bowl and whisk to combine.

Preheat bbq or char-grill pan over a high heat. Cook the chicken 5 mins each side or until cooked through. Slice the chicken and add to a bowl with cous cous, mint, onion, tomato and parsley. Toss well to combine and serve drizzled with the yoghurt and honey dressing.

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