Sweet Tahini Chicken

Preheat the grill to high

Place the chicken thighs on an oven tray

Coat the chicken thighs in the baharat, 1 tbsp (2 tbsp) of olive oil and season to your taste with salt and pepper

Set aside for step 3

Cut the cucumber in half lengthways, scrape out the seeds using a teaspoon and slice finely

Peel the onion(s), cut in half and slice finely

Put the onion and cucumber in a bowl, sprinkle with a generous pinch of salt, mix well and set aside

Boil a kettle (used in step 4)

Grill the chicken thighs for 12-14 min or until cooked through

Tip: You want the thighs to be slightly charred to accentuate the flavours of the baharat

Meanwhile, bring a pot of salted water to a boil, add the couscous and cook with the lid on for 6-8 min or until tender, then drain

Peel and chop the garlic finely

Chop the mint finely

Grate the zest of the lime(s)

Mix together the tahini, honey, soy sauce, garlic, lime zest, juice of the whole lime(s) and 1 tbsp (2 tbsp) of olive oil to form a dressing

Once the couscous is ready, take small handfuls of the onion and cucumber and squeeze out the excess liquid

Tip: A lot of water will have been drawn out by the salt so squeeze quite hard

Mix together the couscous, onion, cucumber, mint (saving a pinch for garnish) and half the dressing