Lime chicken couscous

• 2 tbsp honey
• 250 ml apple cider vinegar or red wine vinegar
• 4 tsp The Spice Club couscous spice mix
• 2 tbsp extra virgin olive oil
• 600 g skinless and boneless chicken thighs
• 250 g couscous
• 1 can or 2 medium corn cobs, cleaned
• 250 g cherry tomatoes, halved
• Pepper to taste
• 1 lemon, sliced
• Fresh basil leaves, for garnish

Step 1: Marinate the chicken

• Mix the honey, apple cider vinegar, 2 tbsp olive oil and 4 tsp The Spice Club couscous spice mix in a bowl. Place the chicken thighs in the marinade, making sure they are well covered. Marinate for at least 30 minutes, preferably longer.

Step 2: Prepare the couscous

• Prepare the couscous according to the instructions on the packaging.

Step 3: Grilling chicken and vegetables

• Preheat a grill or grill pan and brush with vegetable oil. Grill the chicken thighs for about 6-8 minutes per side until golden brown.
• Grill the corn cobs for 8-10 minutes until lightly toasted. Let cool slightly and cut the corn off the cobs. If you are using canned corn, you can fry it for a few minutes with the chicken.

Step 4: Make the salad

• In a bowl, mix the halved cherry tomatoes, grilled corn and couscous. Season with freshly ground pepper, a dash of olive oil and the juice of a lemon.

Step 5: Serving

• Serve the grilled chicken thighs on a bed of couscous salad, garnish with fresh basil leaves and serve with lemon wedges.

Enjoy your meal!