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Photo of Piri piri chicken with warm couscous salad by WW

Piri piri chicken with warm couscous salad

Total Time
1 hr 10 min
25 min
45 min
Piri piri sauce adds a hint of spice to this simple salad, while rainbow vegetables and chargrilled chicken make for a wholesome meal


Oil spray

1 x 3 second spray(s)


1 medium, cut into 2cm pieces

Butternut pumpkin

500 g, cut into 2cm pieces

Red capsicum

1 large, cut into 2cm pieces

Red onion

1 medium, cut into 12 wedges


2 medium, thickly sliced

Skinless chicken breast

2 large

Peri peri seasoning

2 tsp

Chicken stock

¾ cup(s)

Dry couscous


Olive oil

1 tbs

Lemon juice

1 tbs

Canned chickpeas, rinsed and drained

240 g, (1x400g can)

Fresh coriander

cup(s), chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Spread carrot, pumpkin, capsicum, onion and zucchini on prepared tray and lightly spray with oil. Bake for 45 minutes or until tender and lightly browned. Cool to room temperature.
  2. Meanwhile, cut chicken in half horizontally to make 4 flat pieces. Sprinkle seasoning over both sides of chicken and place on a plate. Cover loosely with plastic wrap and refrigerate until required.
  3. Bring stock to the boil in a medium saucepan. Add couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Drizzle with oil and juice and scrape with a fork to separate grains. Transfer couscous mixture to a large bowl. Add chickpeas and roasted vegetables and toss gently to combine.
  4. Preheat a chargrill or barbecue over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Cut each piece of chicken into 4 slices. Divide couscous salad among plates and top with chicken. Sprinkle with coriander to serve.


SERVING SUGGESTION: Baby rocket leaves, drizzled with 1 tablespoon each of extra-virgin olive oil and balsamic vinegar.