Serves 4

   20 minutes

   35 minutes

FEATURED PRODUCT:
Hazeldenes RSPCA Approved Maple BBQ Boneless Chicken

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• Hazeldenes RSPCA Approved Maple BBQ Boneless Chicken
• 1 cob corn
• 1 cup couscous
• 1 lebanese cucumber, diced
• ½ red capsicum, diced
• ½ red onion, diced
• 1 tbsp olive oil
• 2 tsp red wine vinegar
• Salt flakes & freshly ground black pepper
• ½ small cos lettuce, leaves separated
• Coriander and lime, for serving

1. Preheat a BBQ or grill plate to medium and brush with a little oil.
2. Place chicken skin side down and cook for 10 minutes or until well seared. Turn over and continue cooking for another 25 minutes until cooked through. Set aside and allow to sit for 5 minutes before slicing. 
3. Meanwhile, brush corn with a little oil and cook on BBQ until well charred and cooked. Set aside to cool. Then cut kernels from the cob.
4. Place couscous in a large bowl and add 1 cup boiling water. Allow to sit for 1-2 minutes. Fluff with a fork and set aside to cool.
5. To finish the salad, combine the couscous with the corn, cucumber, capsicum, onion and seasoning. Pour in the oil and vinegar, season and mix well.
6.  Arrange lettuce leaves over platter and top with couscous mix. Serve with sliced chicken.