
Grilled Baharat Chicken Salad
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 box of Al'Fez Tricolour Pearl Couscous
- 2 large Chicken Breasts
- 1 Tbsp of Al'Fez Baharat Spice
- 1 Tbsp of Olive Oil
- 2 pieces of Corn on the cob
- 1 Tbsp of Chilli Oil
- 150g of cooked Green Beans
- Chopped Parsley for Garnish
- 1 jar of Al'Fez Houmous to serve
Instructions
- Cook the Tricolour Pearl Couscous according to on-pack instructions
- Coat the Chicken in Olive Oil and then in the Baharat Spice, cover and leave to marinate for 30 minutes
- Boil the Corn in 500ml of water for 6 minutes or wrap in foil and grill for 30 minutes, when tender cut the kernels off of the cob
- Grill Chicken on a pre-heated grill or in a skillet pan on medium-high for 8 minutes on each side
- Toss the Tricolour Pearl Couscous with the Corn, Green Beans and Chilli Oil
- Divide into bowls and top with the cooked Chicken
- Season to taste and garnish with freshly chopped herbs
- Serve with Houmous or Tahini Dressing
- Servings : 4
- Ingredient : Baharat, Tricolor Pearl Couscous