• 500gm San Remo Cous Cous (cooked according to instructions on packet)
• 2 garlic cloves, crushed
• 1 tspn grated fresh ginger
• 1 tspn ground cinnamon
• a good pinch of saffron threads
• juice of 1-2 limes
• freshly ground salt & pepper
• 8 boned chicken thighs, cut in half lengthways
• ½ continental (telegraph) cucumber, sliced & halved
• ½ red onion, finely sliced
• 1 large ripe tomato, cored & cut into wedges
• 1 heaped tbsp Italian (flat leaf) parsley leaves
• 2 small pieces preserved lemon, sliced
• olive oil
• 2 heaped tbsp plain yoghurt
• ½ lemon
• chopped coriander
• a dollop of butter

Combine 4 tbsp oil, garlic, ginger, cinnamon, saffron, lime juice and seasonings. Add chicken and mix well.

Heat a little oil in a large non-stick frypan or saute pan. Then cook chicken in one layer until golden.

At the same time, toss cucumber, onion, tomato, a little oil, parsley and preserved lemon.

To make dressing, mix together yoghurt, a squeeze of lemon juice and 1 tbsp coriander.

Place couscous in a bowl and combine with a squeeze of lemon juice, a little coriander, seasoning and butter. Taste for seasoning.

To serve, place couscous in base of large flat soup bowls. Then top with salad, chicken, a little cooking juice and a sprinkling of yoghurt.

Serves 4.