BBQ Moroccan Chicken Couscous Salad

Succulent BBQ Chicken on a bed of herby, crunchy, sweet and fragrant Moroccan couscous salad, drizzled with lashings of spicy harissa yoghurt dressing. Friends, this is a flavour sensation.

Serves: 4


For The BBQ:

4 Waitoa Chicken Breasts, skin on

½ bag The Fresh Grower Cauli Stems, lightly steamed

2 tsp Mrs Rogers Moroccan Ras El Hanout Spice

Mrs Rogers Himalayan Pink Salt

Olivado Extra Virgin Olive Oil


For The Salad:

1 box Diamond Moroccan Couscous

Olivado Extra Virgin Olive Oil

Handful Superb Herb Parsley, roughly chopped

Handful Superb Herb Mint, roughly chopped

⅓ cup pomegranate seeds

1 orange, peeled & cut into segments

¼ cup Alison’s Pantry Sultanas

¼ cup Alison’s Pantry Sliced Natural Almonds, lightly toasted


For The Harissa Yoghurt Dressing:

1 tbsp harissa

¾ cup De Winkel All Natural Plain Unsweetened Yoghurt


  1. For the BBQ: Crank the BBQ up to a high heat. Rub the Moroccan Ras El Hanout Spice into the chicken and cauliflower with a sprinkling of sea salt. Let them sit and marinade in separate bowls out of the fridge for 15 minutes to get the chicken to room temperature.
  2. For the Salad: Cook the couscous as per packet instructions. Once cool, mix the rest of the ingredients together in a large bowl and pour out onto a beautiful platter.
  3. In a small bowl mix together the harissa dressing ingredients. Set aside.
  4. Grill the chicken on the BBQ until charred and cooked in the centre. The chicken will need to be cooked over a medium heat with the lid on for roughly 20-25 minutes making sure to flip every 5 minutes. When the chicken is 5 minutes away, add the cauli stems to the grill. The cauli won’t take long at all. Keep an eye on it and check for firmness.
  5. Slice the chicken and lay it over the couscous with the cauli stems. Drizzle with harissa yoghurt and top with extra herbs and pomegranate seeds.