Sufra Dayma:

Barbecue Chicken Salad

By Moushira Abdel-Malek

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Serves 4

Ingredients:

1 medium barbecued or roast chicken

(skin removed, flesh shredded)

1 1/2 cups couscous

2 cups chicken stock (boiling)

2 red capsicums

250 gms cherry tomatoes (halved)

1 bunch rocket (leaves only, torn)

1 tsp castor sugar

1 tbsp balsamic vinegar

1 tbsp fresh lemon juice

Extra virgin olive oil

Salt + pepper + sweet paprika

Method:

Cut capsicum into large, flat pieces. Remove seeds. Place capsicum skin-side up, onto grill tray, over high heat. Grill for 10 minutes or until skin is blackened. Place into a plastic bag. Set aside for 5 minutes. Peel away skin. Chop flesh. Place tomatoes, cut-side up, onto grill tray. Season with pepper and sugar. Grill for 3 minutes, or until slightly collapsed. Place couscous into a large heat-proof bowl. Add stock. Cover tightly. Stand for 5 minutes. Stir with a fork to separate the grains. Add capsicum, tomatoes, chicken and rocket to couscous. Season with salt, pepper and paprika. Drizzle with lemon juice, vinegar and toss gently. Drizzle with enough olive oil and toss again. Serve with toasted pita bread.