Method

1. 01

   Prepare the Chicken Marinade5 min

   Slice the boneless, skinless chicken thighs into approximately 1 cm thick strips. In a medium bowl, combine 1 tbsp of olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, turmeric powder, cayenne pepper, 0.5 tsp salt, and 0.25 tsp black pepper. Add the chicken strips and toss well to ensure they are evenly coated. Set aside to marinate for at least 10 minutes.

2. 02

   Cook the Chicken8 min

   Heat the remaining 1 tbsp of olive oil in a large non-stick frying pan or skillet over a medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You may need to cook in two batches. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown, cooked through, and slightly charred at the edges. Remove from the pan and set aside.

3. 03

   Prepare the Couscous7 min

   While the chicken cooks, bring the 250 ml vegetable stock or water to a boil in a small saucepan. Once boiling, remove from the heat and stir in 0.25 tsp salt. Add the 200 g couscous, stir briefly, then cover the saucepan tightly with a lid and let it stand for 5 minutes. After 5 minutes, fluff the couscous with a fork.

4. 04

   Make the Tahini Dressing3 min

   In a small bowl, whisk together the tahini, 2 tbsp of fresh lemon juice, and 3-4 tbsp of cold water. Start with 3 tbsp of water and add more gradually until the dressing reaches a smooth, pourable consistency. Season with a pinch of salt if desired.

5. 05

   Prepare the Salad Vegetables5 min

   While the couscous steams and dressing is made, quarter the cherry tomatoes. Dice the large cucumber into approximately 1 cm cubes. Finely chop the fresh parsley. Thinly slice the half red onion.

6. 06

   Assemble the Bowls4 min

   Divide the fluffy couscous evenly among four serving bowls. Arrange the cooked chicken strips over the couscous. Scatter the prepared cherry tomatoes, diced cucumber, and sliced red onion around the chicken.

7. 07

   Garnish and Serve3 min

   Sprinkle each bowl generously with the fresh chopped parsley. Drizzle the creamy tahini dressing over the chicken and vegetables. Serve immediately.