RECIPES

Barbecue chicken with Israeli couscous salad and lemon yoghurt

Here’s a dish featuring juicy chicken thighs spiced up with “Smoky BBQ” from Specials. Every bite is like a flavour explosion, with the smoky goodness perfectly blending with the tender meat. And that’s not all – we’ve got a refreshing Israeli couscous salad on the side, jazzed up with a generous drizzle of yoghurt dressing that’s got a zesty hint of lemon. It’s a flavour party in your mouth, and we guarantee you’ll be coming back for more!

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Lemon
  • Fresh mint
  • Greek yogurt (Milk)
  • Cherry tomatoes
  • Chicken thighs
  • Cucumber
  • Israeli couscous (Gluten)
  • Smoky BBQ spices

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Baking dish
  • Squeezer
  • Grater
  • Bowl

Nutritional information (every 100 grams)

Calories154,4 Kcal
Fat7,30 g
of which saturated fat2,23 g
Carbohydrates9,01 g
of which sugar1,17 g
Proteins14,0 g
Salt0,01 g

Preparation time

Difficulty

Ingredients

  • Lemon
  • Fresh mint
  • Greek yogurt (Milk)
  • Cherry tomatoes
  • Chicken thighs
  • Cucumber
  • Israeli couscous (Gluten)
  • Smoky BBQ spices

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Baking dish
  • Squeezer
  • Grater
  • Bowl

Nutritional information (every 100 grams)

Calories154,4 Kcal
Fat7,30 g
of which saturated fat2,23 g
Carbohydrates9,01 g
of which sugar1,17 g
Proteins14,0 g
Salt0,01 g

Cooking step by step

Cooking
step by step

The chicken:

Preheat the oven to 225°C, with both upper and lower heat.

Massage the chicken thighs with a dash of oil. Then, add the “Smoky BBQ” spices, seasoning the thighs on all sides.
Season with salt and pepper. Place them in the baking dish and bake for 20 minutes with the skin side down. Flip the thighs and bake for an additional 15 minutes.

El pollo - Pollo a la barbacoa

The Israeli couscous:

Cook the Israeli couscous like pasta in salted water until tender, approximately 12 minutes or until al dente (taste to check).
Drain and set aside. 

Mis en place:

Peel cucumber and cut it in half lengthwise. Use a spoon to remove the seeds, then cut it into small cubes.
Halve the cherry tomatoes.
Separate mint leaves from the stems. Set aside some leaves and chop the rest.
Grate the lemon zest. Cut the lemon in half and squeeze the juice. 

The dressing:

In a bowl, mix Greek yoghurt and lemon zest.
Season with salt and pepper to taste.
Set aside. 

The salad:

In a bowl, mix Israeli couscous, cucumber, cherry tomatoes, chopped mint, lemon juice, and a dash of olive oil.
Season with salt and pepper to taste. 

Your meal:

Serve chicken thighs with the Israeli couscous salad and yogurt dressing. Garnish with mint leaves. 

Tu plato - Pollo a la barbacoa

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?