Purchase the barbecued chicken close to serving. The tomato salad can be prepared several hours ahead
1 Â½ cups (300g) couscous
1 Â½ cups (375g) boiling chicken stock
Salt and pepper
6 medium (500g) egg tomatoes, chopped
1-tablespoon baby capers
1 small (100g) red onion, sliced thinly
Â½ cup coarsely chopped fresh parsley
1/4 cup (60ml) extra virgin olive oil
200g prepared hummus
2-teaspoon extra virgin olive oil, extra
Pinch of ground paprika
1 large barbecued chicken, quartered
Place couscous in a large bowl then pour over boiling stock; stand for five minutes or until all the stock has being absorbed. Fluff with a fork to separate the grains.
Melt the butter in a large frying pan, add couscous, cook, over medium heat for about five minutes, stirring with a fork or a large whisk, until heated through and grains are separate. Season with salt and pepper.
Gently combine the tomato, capers, onion, parsley, vinegar and oil in a medium bowl. Season with salt and pepper.
Drizzle hummus with extra oil and a pinch of paprika
Serve chicken pieces with couscous, tomato salad and hummus.