Ingredients
Equipment
Method
- Begin by preparing the couscous: In a pot, bring 500 ml of water to a boil. Pour the couscous into the water, cover it, and remove it from the heat. Allow it to soak for about 10 minutes, then fluff with a fork.
- While the couscous is resting, prepare the chicken or lamb: In a mixing bowl, combine the meat with olive oil, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 15 minutes.
- Preheat your charcoal grill to medium-high heat. Ensure the coals are glowing red and ashed over before proceeding.
- Grill the marinated meat for about 8–10 minutes on each side, or until nicely charred and cooked through, reaching an internal temperature of 75°C (165°F).
- At the same time, place the flatbread on the grill, warming for about 2 minutes on each side until heated and lightly charred.
- In a separate pan, sauté the mixed vegetables over medium heat with a dash of olive oil for about 5–7 minutes, until they are tender.
- To serve, layer the couscous on a large platter, top with grilled meat, and arrange the sautéed vegetables and flatbread around it. Garnish with fresh herbs and serve with lemon wedges on the side.
Nutrition
Notes
For a vegetarian option, consider substituting the meat with grilled tempeh or extra vegetables.
Don’t be afraid to experiment with different spices to suit your taste!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm gently in a pan or microwave. Enjoy the delightful flavors again!
Don’t be afraid to experiment with different spices to suit your taste!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm gently in a pan or microwave. Enjoy the delightful flavors again!