Moroccan butterflied chicken with aromatic couscous salad Braai recipe royalty! Ingredients:Woolies Moroccan butterflied chicken, prepared on the braaiFor the couscous salad:175g pearl couscous100g Turkish apricots dried fruit 4T Apricot harissa antipasti 4T roughly chopped mint4T roughly chopped parsley1 ClemenGold® zested and juiced50g toasted almonds 3T olive oil How To Make:This delicious salad can be made just before serving but tastes even better when made a day, even 2 days in advance. Add the couscous to lightly salted water and cook as per the instructions provided.While the couscous is cooking, begin preparing the dressing by soaking the apricots in just boiled water but only enough to just cover the apricots. In a large mixing bowl add the apricot harissa, mint, parsley, ClemenGold® zest and juice, almonds and olive oil.Roughly chop the apricots and add it to the dressing along with the liquid. Add the cooked couscous and toss through before plating on a large platter. Once the chicken has rested, portion it and add it to the platter.Finish with extra parsley, mint, chopped almonds and a squeeze of ClemenGold®.