Chicken Drumstick With Couscous Salad - cooking recipe

Ingredients

4 chicken drumsticks (skin removed)
cooking spray
ground black pepper (fesh)
1 tablespoon lemon juice (fresh)
1 teaspoon lemon zest (grated)
1/4 cup parsley (small fresh continental leaves, flat leaf)
1 garlic clove (minced)
1 teaspoon extra virgin olive oil
1/2 lemon (cut into wedges to serve)
Couscous Salad
125 ml orange juice (1/2 cup freshly squeezed)
80 ml water (1/3 cup)
80 g pearl couscous (Blu Gourmet Pearl specified 1/2 cup see note in intro)
1 lebanese cucumber (chopped)
30 g rocket (baby leaves 2 cups)
50 g snow pea sprouts (trimmed)
1 tablespoon red wine vinegar

Preparation

Preheat a barbecue plate to medium high and spray the chicken drumsticks with cooking spray and season with pepper and put the chicken on the barbecue plate and cook turning often, for 3 to 4 minutes or until lightly browned and then reduce heat to medium low, cover and cook turning twice, for 20 minutes or until the chicken is cooked through (juices should run clear when poked with a skewer - timing could depend on size of drumsticks).
COUSCOUS SALAD - Meanwhile put the orange juice and water in a small saucepan and cover and bring to a simmer over over a medium heat and then add the couscous and reduce the heat to low and cook covered for 10 minutes or until the liquid has been absorbed and the couscous is just tender and then transfer to a large bowl and set aside for 10 minutes to cool.
Now add the cucumber, capsicum, rocket, snow peas sprouts and vinegar to the couscous and sitr to combine.
Put the lemon jice, lemon zest, parsley, garlic and oil in a small bowl and season with pepper and set aside.
Divide the salad between plates and top with the chicken drumsticks and spoon the lemon mixture over to serve and accompany with the lemon wedges.