Spice mix
- 1/2 red onion, roughly chopped
- 1 clove garlic, crushed
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon each cayenne, sea salt and
- freshly ground pepper
- 1 tablespoon fresh coriander leaves
- 2 tablespoons parsley leaves
- 2 tablespoons olive oil
- 4 spatchcock, backbone removed and halved
Salad
- 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
To serve
- Greek yoghurt and extra coriander (optional)
Method
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 poussin 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.
For the couscous; 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: pile couscous onto plates or platter, top with spatchcock, serve with Greek yoghurt.
Garnish with extra coriander (optional).
Tips – Use a sharp knife or poultry shears/scissors to cut the spatchcock.