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Sumac charred chicken, peach & couscous salad

A serving of sumac charred chicken, peach & couscous salad

Sumac charred chicken, peach & couscous salad

Name: Sumac charred chicken, peach & couscous salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 skinless and boneless chicken thighs; 2 tsp sumac; 2 garlic cloves finely grated; 2 tbsp olive oil plus extra for brushing; 150g couscous; 1 small red onion thinly sliced; 1 lemon zested and juiced; small bunch of mint roughly chopped; small bunch of parsley roughly chopped; 50g pine nuts; 3 ripe peaches cut into wedges; 50g rocket

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.20 ratingsRate

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Marinate chicken thighs in sumac and garlic, then grill and serve with a peach and pine nut couscous salad. It makes a quick and easy summer dish

Healthy

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Ingredients

Nutrition

Units:

MetricUS

6 skinless and boneless chicken thighs
2 tsp sumac
2 garlic cloves

finely grated
2 tbsp olive oil

plus extra for brushing
150g couscous
1 small red onion

thinly sliced
1 lemon

zested and juiced
small bunch of mint

roughly chopped
small bunch of parsley

roughly chopped
50g pine nuts
3 ripe peaches

cut into wedges
50g rocket

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Nutrition: Per serving

kcal506
fat24g
saturates4g
carbs37g
sugars8g
fibre6g

high
protein32g
salt0.26g

Method

step 1

Mix the chicken with the sumac, garlic, olive oil and a pinch of salt. Set aside to marinate while you prepare the salad.
step 2

Put the couscous in a heatproof bowl, pour over 250ml boiling water (or until the couscous is just covered), cover with a tea towel and leave to absorb for 5 mins. Fluff up with a fork, then stir in the red onion, lemon zest and juice, herbs and some seasoning.
step 3

Heat a griddle or frying pan over a medium-high heat. Tip in the pine nuts and toast for a few minutes until golden, transfer to a bowl and leave to cool. Brush the peach wedges lightly with olive oil and cook cut-side down for 2-3 mins until charred and softened. Set aside. In the same pan, cook the chicken thighs for 8-10 mins on each side until cooked through and lightly charred.
step 4

Toss the rocket through the couscous, then divide between plates. Slice the chicken and lay it on top with the peaches. Spoon over any pan juices and scatter over the pine nuts to serve.

Recipe from Good Food magazine, August 2025

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A star rating of 4.8 out of 5.20 ratings

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