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 ClemenGold® zested and juiced
  • 50g toasted almonds 
  • 3T olive oil

How To Make:

  1. This delicious salad can be made just before serving but tastes even better when made a day, even 2 days in advance. 
  2. Add the couscous to lightly salted water and cook as per the instructions provided.
  3. 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. 
  4. In a large mixing bowl add the apricot harissa, mint, parsley, ClemenGold® zest and juice, almonds and olive oil.
  5. Roughly chop the apricots and add it to the dressing along with the liquid. 
  6. Add the cooked couscous and toss through before plating on a large platter. 
  7. Once the chicken has rested, portion it and add it to the platter.
  8. Finish with extra parsley, mint, chopped almonds and a squeeze of ClemenGold®.