Spiced Spatchcock with Citrus Couscous

Elevate your culinary experience with a burst of flavors in this Spiced Spatchcock dish, perfectly paired with a refreshing Citrus Couscous Salad. The rich and aromatic spice mix infuses the tender spatchcock halves, creating a tantalizing harmony of tastes. Complemented by the zesty notes of citrus, preserved lemon, and fragrant herbs, the couscous salad is a delightful accompaniment that enhances the overall dining sensation.

PREP 15 MINS (PLUS MARINATING TIME)

COOK 35 MINS

SERVES 4

INGREDIENTS:

Spice Mix:

• 1/2 red onion, roughly chopped
• 1 clove crushed garlic
• 1 tsp turmeric
• 2 tsp ground cumin
• 2 tsp paprika
• 1/4 tsp each cayenne, sea salt, and freshly ground black pepper
• 1 tbs fresh coriander leaves
• 2 tbs parsley leaves
• 2 tbs olive oil

Spatchcock:

• 4 spatchcock, backbone removed and halved

Citrus Couscous Salad:

• 1 cup instant couscous
• 1 cup boiling water
• 2 tbs extra virgin olive oil
• 1 small red capsicum, diced
• 2 tbs each of orange and lemon juice
• 1 tbs preserved lemon rind, finely chopped
• 2 tbs shredded mint
• 1/2 tsp each cinnamon and nutmeg
• Greek yogurt and extra coriander (optional), to serve

INSTRUCTIONS:

Spice Mix:

1. Create the spice mix by pounding all the spice mix ingredients in a mortar and pestle or processing them until well blended.
2. Coat the spatchcock halves generously with the prepared spice mix. Place them in the refrigerator for a few hours to allow the flavors to develop.
3. Preheat the barbecue to medium heat and oil the grill bars to prevent sticking. Grill the spatchcock halves, skin-side down, for about 10 minutes on each side or until the juices run clear when the thigh is pierced with a sharp knife. Cover the cooked spatchcock with foil and set aside to rest for a few minutes.

Citrus Couscous Salad:

1. In a large bowl, place the instant couscous and pour the boiling water over it. Cover the bowl with plastic wrap and let it sit for 5 minutes. Fluff up the couscous grains with a fork, then let them sit for an additional 5 minutes.
2. Fluff the couscous again to break up any lumps. In a separate bowl, stir together the extra virgin olive oil, diced red capsicum, orange and lemon juices, preserved lemon rind, shredded mint, cinnamon, and nutmeg. Pour this mixture over the couscous and toss everything together to combine.
3. Pile the citrus-infused couscous onto plates or a serving platter. Top the couscous with the spiced and grilled spatchcock halves.
4. For an optional touch, serve the dish with a dollop of Greek yogurt and garnish with extra coriander leaves.

Savor the exquisite combination of flavors in Spiced Spatchcock with Citrus Couscous, a culinary symphony that unites aromatic spices, tender spatchcock, and zesty citrus notes. The succulent spatchcock halves, marinated in the rich spice mix, perfectly complement the refreshing and vibrant Citrus Couscous Salad. With each bite, you’ll experience a delightful contrast of textures and an explosion of tastes that celebrate the art of gastronomy. Whether enjoyed as a centerpiece for a special occasion or a flavorful weeknight feast, this dish promises an unforgettable journey for your taste buds.