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
Nutrition: Per serving
Mix the chicken with the sumac, garlic, olive oil and a pinch of salt. Set aside to marinate while you prepare the salad.
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.
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.
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.
