Tahini Chicken Couscous

Charmaine Lu -

  • 400ml chicken stock
  • 250g couscous
  • 1 bunch of spring onions, 2 chopped, the rest shredded
  • 75g tahini
  • 200g Greek yoghurt
  • 1 chopped garlic clove
  • 25g chopped parsley
  • 450g roast chicken thighs
  • 30g mint leaves
  • 2 lemons, zest and juice
  • 2 tbsp olive oil
  • Pour the stock over the couscous and cover with a plate to soften for 12 mins. Meanwhile, chuck the chopped spring onions, the tahini, yoghurt and garlic in a food processor with ¼ of the parsley. Blend until smooth, then season well. Remove and discard the skin from the cooked chicken thighs and pull the meat into bite-sized chinks. Fold through a third of the tahini sauce to coat the chicken.
  • Fluff the softened couscous with a fork. Finely chop the mint with the remaining parsley and add to the couscous with the shredded spring onions, lemon juice and zest, olive oil and plenty of seasoning. Mix well. Pile the couscous on a platter and top with the creamy chicken. Scatter over some more mint leaves and serve with the rest of the tahini sauce on the side.
35 mins
4 serving