Ingredients

Marinade
3 cloves of garlic
1/4 bunch coriander – leaves and roots
10 white peppercorns
1 tsp sugar
2 T olive oil
salt and pepper to taste

Dressing
1 bunch coriander – washed
2 cloves garlic
2 green chillies – chopped and seeded
1/4 cup lime juice
1 T sugar
1/4 cup cold water
20 ml fish sauce
Place all ingredients in the blender/food processor and blend until combined.

Couscous salad
1 cup couscous
1 1/2 cups boiling water
1 cup chopped coriander
1 cup chopped roasted cashews
1 cup chopped mint
1 cup chopped spring onions
1 T harrisa
4 T olive oil
1 T lemon juice

All of these ingredients available at the Adelaide Central market or your local Farmer’s Market.

Recipe by:

Andrew "Cosi" Costello's

Instructions

Marinade

Put all ingredients in the blender/food processor and blend until a smooth paste. Coat chicken in marinade and sit in the fridge for 2 hours (or overnight).

Heat a non stick pan on high and fry off the chicken thighs – once cooked set aside in foil to rest.

Couscous salad

Place couscous in a bowl and pour over boiling water. Once absorbed set aside to cool. Toss through the chopped mint, coriander, spring onions and cashews.

In a jar combine harissa, lemon juice, olive oil and shake well. Stir through couscous and herbs.

Place couscous on warmed plate, top with chicken and spoon over dressing!