Serves 4

Cooking time; 15 minutes

Ingredients

2 cups (500ml) chicken stock, heated to boiling
2 cups couscous
20g butter
300g can chickpeas, drained, rinsed
3 spring onions, sliced thinly
2 medium tomatoes (380g), seeded, chopped finely
1 lebanese cucumber (130g), seeded, chopped finely
1 cup coarsely chopped fresh flat-leaf parsley
½ cup coarsely chopped fresh mint
1 tablespoon lemon juice,
400g chicken thigh fillets, skin off
1 tablespoon of peanut oil
2 tablespoons of sumac
1/3 cup (95g) low-fat yogurt
2 teaspoons pomegranate syrup
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
½ teaspoon paprika
4 slices flat bread

Method

Combine the stock and couscous in a mixing bowl; cover and stand 5 minutes until the couscous has absorbed all the liquid.
Combine the couscous with the chickpeas, onion, tomato, cucumber and herbs; dress with lemon juice.

Coat the chicken in peanut oil and sumac; cook, in batches, on a pre heated grill plate (or barbecue) until browned both sides and cooked through as desired. (chicken may be put into a hot oven for 10 minutes to finish cooking through if needed.)

Stir together yoghurt, syrup, lemon rind, juice and paprika.

Serve dollops of yoghurt with warm chicken over the parsley salad, with toasted wedges of flat bread.