Moroccan butterflied chicken with aromatic couscous salad

Braai recipe royalty!


Woolies Moroccan butterflied chicken, prepared on the braai

For the couscous salad:

175g pearl couscous

100g Turkish apricots dried fruit 

4T Apricot harissa antipasti 

4T roughly chopped mint

4T roughly chopped parsley

1 Clemensgold zested and juiced

50g toasted almonds 

3T olive oil

How To Make the aromatic couscous salad

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.