Culinary Arts Lecturer Shamin Talib makes grilled chicken with a couscous salad! 👨‍🍳

Culinary Arts Lecturer Shamin Talib shows us how to make delicious grilled chicken with a light lemon and herb couscous salad perfect for spring!

🌿 Ingredients (makes around 4 portions):

🥗 Lemon & Herb Couscous Salad:
1 ½ cups traditional couscous (250g)
1 cup chopped fresh parsley (60g)
½ cup chopped mint (30g)
1 cup diced cucumber (200g)
1 cup diced tomato (200g)
Salt and pepper to taste
¼ cup olive oil (60ml)
Juice of 1 lemon (50ml)
Zest of 1 lemon

🍋 Grilled Lemon and Herb Chicken:
4 chicken legs (approximately 1kg total weight)
3 tbsp olive oil
Juice of 2 lemons (approximately 120ml)
Zest of 1 lemon
3 cloves of minced garlic
1 tbsp dried oregano
1 tsp paprika
Salt and black pepper to taste

🥄 Method:
For the salad (can be made while chicken is in oven):
Make couscous according to packaging instructions
Chop vegetables and herbs
Fluff couscous
Add chopped vegetables
Add seasoning, oil, lemon zest and lemon juice

🍗 For the chicken:
Put chicken thighs in a bowl and add salt, pepper, paprika, minced garlic, dried oregano, lemon zest, lemon juice and olive oil. Mix.
Cover and put in the fridge to marinate for 30 mins - 3h
Transfer to roasting tin and bake in a preheated oven for about 25-30mins at 190°C or until completely cooked and golden. Roasting time may vary depending on the oven and chicken thigh size. It may also differ if you use a different chicken cut.

#chicken #salad #couscous #healthy #recipe #howtomake

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