To make the spice mix, pound all ingredients in a mortar and pestle or process until well blended
Coat the spatchcock with spice mix and refrigerate for a few hours so that the flavours can develop
Heat the barbecue to medium and oil the bars to prevent the spatchcock from sticking. Place the spatchcocks on the grill skin side down and cook until brown on both sides. (About 10 minutes per side.) Test by piercing the thigh with a sharp knife - the juices should run clear. Remove, cover with foil and let rest for a few minutes
Citrus Couscous Salad
Ingredients
1 cup instant couscous
1 cup boiling water
2 tablespoons extra virgin olive oil
1 small red capsicum, diced
2 tablespoons orange juice
2 tablespoons lemon juice
1 tablespoon preserved lemon rind,finely chopped
1/2 teaspoon each cinnamon and nutmeg
2 tablespoons shredded mint
Method
Place couscous in a large bowl, pour over boiling water, cover with plastic film and set aside for 5 minutes. Fluff up the grains with a fork then set aside for a further 5 minutes
Fluff again to break up any lumps. Stir together olive oil, capsicum, juices, preserved lemon, mint, cinnamon and nutmeg and pour over the couscous, toss to combine
To serve:
Ingredients
Greek yoghurt and extra coriander (optional)
Method
Pile couscous onto plates or platter, top with spatchcock, serve with Greek yoghurt. Garnish with extra coriander (optional)
