4 chicken drumsticks, skin removed
Freshly ground black pepper, to season
1 Tbsp freshly squeezed lemon juice
1 tsp grated lemon zest
¼ cup flat-leaf parsley leaves
1 clove garlic, crushed
1 tsp extra virgin olive oil
Lemon wedges, to serve
125ml (½ cup) freshly squeezed orange juice
80ml (1⁄3 cup) water
80g (½ cup) Blu Gourmet Pearl Couscous
1 Lebanese cucumber, chopped
½ red capsicum, chopped
50g (2 cups) baby rocket leaves
50g snow pea sprouts, trimmed
1 Tbsp red wine vinegar
Preheat a barbecue plate on medium-high. Spray chicken with cooking spray and season with pepper. Add to barbecue and cook, turning often, for 3-4 minutes or until lightly browned. Reduce heat to medium-low. Cover and cook, turning twice, for 20 minutes or until chicken is cooked through.
To make couscous salad, put orange juice and water in a small saucepan. Cover and bring to a simmer over a medium heat. Add couscous. Reduce heat to low. Cook, covered, for 10 minutes or until liquid has been absorbed and couscous is just tender. Transfer to a large bowl. Set aside for 10 minutes to cool. Add cucumber, capsicum, rocket, snow pea sprouts and vinegar to couscous. Stir to combine.
Put lemon juice, lemon zest, parsley, garlic and oil in a small bowl. Season with pepper. Set aside.
Divide salad between plates. Top with chicken. Spoon over lemon mixture. Serve with lemon wedges.
Nutrition Info PER SERVE 2012kJ, protein 43.8g, total fat 15g (sat. fat 3.9g), carbs 40g, fibre 2.4g, sodium 229mg. Carb exchanges 2 2⁄3. GI estimate low.