Prep Time
35min
Cooking Time
15min
Serves
4-6
Fuel
Gas
Ingredients
Couscous Salad Ingredients
Method
01.
In a nonreactive bowl, combine 2 tbsp. oil, 3 cloves garlic, paprika, tomato paste, and 2 tbsp. lemon juice. Season to taste with salt and pepper. Stir in the chicken pieces and allow to marinate while you preheat the grill and make the garlic sauce.
02.
Bring a saucepan of water to the boil and add the dry couscous, cooking until al dente, about 8 minutes. This is for Lebanese couscous, please follow instructions on the package to cook other types of couscous. Drain the couscous and allow it to cool to room temperature.
03.
While you are waiting for the couscous, in another bowl, combine the Greek yogurt, garlic, and 1 tbsp. lemon juice. Keep refrigerated.
04.
Preheat the barbeque to 400°F (200°C) by lighting two of your burners and leaving the remaining burners off. This will create a two-zone fire.
05.
Chop the cucumber, tomatoes, onion, olives, dill, and mint. Place them into a serving bowl. Whisk together the balsamic, sugar, garlic, lemon juice, and olive oil. Season to taste with salt and pepper.
06.
Place the remaining 1 tbsp. oil into a bowl or cup and grab a heat-safe grill brush.
07.
Grill the chicken over direct heat, moving to the cooler area of the grill to finish when they are becoming charred. When the chicken is nearly done, brush the pita with oil and grill them over direct heat.
08.
Combine the cooled couscous with the vegetables and pour the dressing over top. Serve the salad with the chicken skewers and grilled bread. Top with a drizzle or dollop of garlic yogurt.
