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Score the chicken thighs with 3-4 cuts each. Place in a bowl and splash the olive over. Add the rub and combine well. Cover the bowl with cling film and let marinate for at least two hours in a cool spot. If marinating for longer it should be kept in the fridge.
Boil the water quickly and let cool down to room temperature
Place the cous cous in a bowl and pour over the cooled water. Cover the bowl with cling film and put aside. Let it sit for at least 30 minutes.
When ready heat the BBQ
Loosen the cous cous with a fork and fold in the nuts, fruits and herbs. Season with salt & pepper and a little lemon juice to taste.
Cook the chicken over medium heat
Serve chicken on top of cous cous. A big dollop of minted yoghurt is a good addition as sauce.
Variation: This recipe works equally well with lamb
TOP TIP. Infuse the water for the cous cous with various unloved spices form the back of the cupboard such as cinnamon sticks, cloves, coriander seeds, cumin seeds, star anise, peppercorns. Strain the spices out before adding the water to the cous cous.
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